- — - 


\ 


THE  UNIVERSITY 
OF  ILLINOIS 
LIBRARY 

From  the  collection  of 
Julius  Doerner,  Chicago 
Purchased.,  1918. 

J\/&  9m 


/• 


Digitized  by  the  Internet  Archive 
in  2016  with  funding  from 

University  of  Illinois  Urbana-Champaign  Alternates 


https://archive.org/details/marthawashingtonOOneil 


Martha'  Washington 


cook  Book 


compendium 


OF 


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INDEX. 


MISCELLANEOUS. 

PAGk. 

Hints  on  Marketing 3 

Rules  for  Eating 4 

How  to  Choose  Meats 5 

How  to  Choose  Fish 7 

How  to  Choose  Poultry 8 

How  to  Choose  Game 9 

How  to  Choose  Eggs  10 

Carving 10 

SOUPS. 

Stock  Soup 16 

White  Stock  Soup 17 

Shin  of  Beef  Soup 18 

Mutton  Soup  with  Tapioca 19 

Veal  Soup 20 

Ox-Tail  Soup 20 

Vegetable  Soup 20 

Macaroni  Soup 21 

Vermicello  Soup 21 

Chicken  Cream  Soup 21 

Mock-Turtle  Soup 22 

Hard  Pea  Soup 22 

Green  Pea  Soup 23 

Potato  Soup  24 

Tomato  Soup 24 

Game  Soup 25 

Celery  Soup 25 

Oyster  Soup 25 

Irish  Stew — Stoved  Potatoes  ...  26 

To  Get  up  a Soup  in  Haste 27 

To  Color  Soups 27 

FISH. 

Boiled  Salmon 29 

Broiled  Salmon 30 

Baked  Salmon 30 

Salmon-Trout 31 

Spiced  Salmon  (Pickled) 31 


PAGE. 

Salmon  and  Caper  Sauce  31 

Salmon  Cutlets 32 

Dried  or  Smoked  Salmon 32 

Boiled  Cod 32 

Cod  Pie  32 

Dried  Codfish 33 

Stewed  Salt  Cod  33 

Codfish  Cakes rt.. 33 

Boiled  Bass 34 

Fried  Bass 34 

To  Fry  or  Broil  Fish  Properly..  35 

Baked  Black  Bass 35 

Broiled  Mackerel 35 

Salt  Mackerel  with  Cream 

Sauce 36 

Boiled  Eels 37 

Fricasseed  Eels 37 

Fried  Eels 37 

Collared  Eels 33 

Fried  Trout 33 

Trout  in  Jelly  (or  other  Fish)  ...  39 

Boiled  Trout  39 

Broiled  Trout 39 

Baked  Haddock  39 

Curried  Haddock 40 

Rizzared  Haddock 40 

Broiled  White  Fish— Fresh 4I 

Baked  White-Fish 4 £ 

To  Choose  Lobsters^ 4^' 


Boiled  Lobster 

Curried  Lobster.... 
Lobster  Chowder. 
Chowder 


To  Fry  Smelts 43 

To  Bake  Smelts 43 

Red  Herring  or  Yarmouth  Bloa-  ' 
ters 4 43 


I 


PAGE.  PAGE. 

44  t Potted  Beef 66 

45  Boiled  Tongue 66 

45  Fricasseed  Tripe 67 

45  Broiled  Tripe 67 

46  Roast  Rabbit 67 

46  Stewed  Rabbit,  Larded 68 

47  Fricasseed  Rabbits 68. 

47  A Pretty  Dish  of  Venison 69 

47  To  Broil  Venison  Steaks 69 


48  Beefsteak  and  Kidney  Pudding.  70 
48 

48  BREAKFAST  DISHES. 


Potted  Fish 

Oysters  on  the  Shell 

Oysters  stewed  with  Milk 

Oysters  fried  in  Batter 

Scalloped  Oysters 

Fried  Oysters 

Oyster  Patties 

Broiled  Oysters 

Clam  Fritters 

Soft-Shell  Clams 

To  Boil  Soft-Shell  Clams. 
Clam  Chowder 

MEATS. 


Roast  Beef 50 

Round  of  Beef  Boiled 50 

Beef  Salted,  or  Corned,  Red 51 

To  Boil  Corned  Beef 52 

A Nice  Way  to  Serve  Cold  Beef.  52 

Spiced  Beef 53 

Broiled  Beefsteak 53 

Fried  Beefsteak 54 

Beefsteak  Pie 54 

Boiled  Leg  of  Mutton 55 

Roast  Loin  of  Mutton 55 

Broiled  Mutto^i  Chops 55 

Mutton  Chops  Fried 56 

Roast  Fore-Quarter  of  Lamb....  56 

Lamb  Sweetbreads 57 

To  Roast  Veal 57 

Veal  Chops 58 

Veal  Cutlets 59 

Stuffed  Fillett  of  Veal  With 

Bacon 59 

Veal  Cake  (a  convenient  dish 

for  a picnic) 60 

Veal  Pie 60 

Boiled  Calf  Head  (without  the 

skin) 61 

half’s  Head  Cheese 62 

foiled  Calf's  Feet  and  Parsley 

Butter 62 

iltffs  Liver  and  Bacon 63 

^Kreetbreads 63 

flfgged  Veal  Hash 64 

Rloast  Beef  with  Yorkshire  Pud- 

) ding 64 

Y'orkshire  Pudding 64 

B^eef  Heart  Baked  or  Roasted...  65 
B eef  Kidney 65 


Hashed  Cold  Meat 72 

Potato  and  Beef  Hash 72 

Dried  Beef. 73 

Chicken  Cutlets 73 

Beef*Patties 73 

Jellied  Veal 74 

Rice  and  Meat  Croquettes 74 

American  Toast 74 

Meat  and  Potatoes 74 

Breaded  Sausages 75 

Ham  Croquettes 75 

A Nice  Breakfast  Dish 75 

Chicken  in  Jelly 75 

A Good  Dish 76 

POULTRY,  GAME,  ETC. 

Roast  Turkey 77 

Boiled  Turkey  78 

To  Roast  a Fowl  or  Chicken...  79 

Boiled  Chickens 80 

Broiled  Chicken 8o 

Fried  Chicken 80 

Fricasee  of  Chicken 81 

To  Curry  Chicken 81 

Pressed  Chicken 81 

Chicken  Pot-Pie « 82 

A Chicken  Salad 82 

Jellied  Chicken 83 

Chicken  Pates m 83 

Sage-and*Onion  Stuffing  for 

Geese,  Ducks  and  Pork 84 

To  Roast  a Goose 84 

Roast  Ducks 86 

Roast  Pigeons 86 

To  Make  a Bird's  Nest 86 

Pigeons  in  Jelly 87 

Pigeon  Pie .. 88 


PAOE. 

WIM  Duck* 89 

Roust  Wild  Duck 89 

Wild  Turkey 89 

To  Roast  Snipes,  Woodcocks, 

or  Plovers 90 

Roast  Partridge 91 

Roast  Quail 91 

Roast  Prairie  Chicken 91 

Larded  Grouse 92 

Pork,  Hams,  etc 92 

Curing  Hams 93 

To  Roast  a Leg  of  of  Pork 93 

Pork  and  Beans ®4 

Pork  Sausages..... 95 

Pork  Chops,  Steaks  and  Cut- 
lets  96 

Roast  Pig 96 

Pig’s  Cheek 97 

Roast  Spare-Rib 97 

Pork  Fritters 97 

Baked  Ham 97 

To  Boil  a Ham 98  ■ 

To  Broil  Ham ♦.  98 

Fried  Ham  and  Eggs  (a  Break- 
fast Dish) 99 

Ham  Toast 99 

Head  Cheese 99 

Pig’s  Feet  Soused 100 

To  Make  Lard 101 

To  Tell  Good  Eggs 101 

Keeping  Eggs  Fresh 102 

Poached  Eggs 103 

Dropped  Eggs 103 

Stuffed  Eggs 103 

Eggs  a la  Suisse 104 

Eggs  Breuille 104 

Curried  Eggs 105 

Creamed  Eggs 105 

Soft-Boiled  Eggs 105 

Eggs  Upon  Toast 105 

Dutch  Omelet 106 

Eggs  Poached  in  Balls 106 

Omelet  au  Natural...., 106 

Omelet  in  Batter 107 

Scrambled  Eggs 107 

Omelet  (Splendid) 107 


VEGETABLES. 


PAGE. 

Mashed  Potatoes 108 

Fried  Potatoes 109 

Broiled  Potatoes 109 

Potatoes  and  Cream 110 

Potato  Puffs 110 

Potato  Snow 110 

Potato  Border 110 

Whipped  Potatoes Ill 

Scalloped  Potatoes Ill 

Potato  Croquettes Ill 

Potatoes  a la  Creme 112 

To  Boil  Sweet  Potatoes 112 

Roasted  Sweet  Potatoes 112 

To  Bake  Sweet  Potatoes. 112 

French  Fried  Sweet  Potatoes.  113 

Turnips 113 

Spinach 113 

Beets 113 

To  Preserve  Vegetables  for  Win- 
ter Use 114 

Delicate  Cabbage 115 

Red  Cabbage 115 

Cauliflower 116 

Mashed  Carrots 116 

Boiled  Green  Corn 116 

Green  Peas 117 

To  Boil  Gnions 117 

Fried  Onions 117 

Boiled  Parsnips 117 

Parsnips  Fried  in  Butter 118 

Creamed  Parsnips 118 

Parsnip  Fritters 118 

Salsify,  or  Vegetable  Oyster....  119 

Boiled  Vegetable  Marrow 119 

Stewed  Tomatoes 120 

Baked  Tomatoes 121 

Stuffed  1 omatoes 121 

Scalloped  Tomatoes 121 

To  Peel  Tomatoes 122 

Baked  Beans 122 

String  Beans 122 

Butter  Beans 123 

Asparagus  with  Eggs 123 

Asparagus  Upon  Toast 123 

Mushrodms,  Stewed 124 

Mushrooms,  Fried 124 

Baked  Mushrooms 124 

Broiled  Mushrooms... 124 

Mashed  Squash 125 

Baked  Squash 12& 


Boiled  Potatoes. 


10s 


PAGE. 


Pried  Squash 125 

Stewed  Celery 125 

Stuffed  Egg-Plant 126 

SAUCES  FOR  MEATS,  FISH, 
POULTRY  OR  VEGETABLES. 

To  Make  Drawn  Butter 127 

Parsley  Sauce 127 

Egg  Sauce 127 

Cnion  Sauce 128 

Anchovy  Sauce 128 

Bread  Sauce 128 

Tomato  Sauce 128 

Tomato  Mustard 129 

Mint  Sauce • 129 

Celery  Sauce 129 

Governor’s  Sauce 129 

Cream  Sauce 130 

Russian  Sauce ...  130 

Mayonnaise  Sauce 130 

Oyster  Sauce 131 

Lobster  Sauce 131 

Caper  Sauce 131 

Mustard  Sauce 132 

Curry  Sauce 132 

Cranberry  Sauce 132 

Port  Wine  Sauce  for  Game 133 

Currant  Jelly  Sauce 133 

Apple  Sauce 134 

BREAD  AND  BREAKFAST 
CAKES* 

Yeast 135 

Plain  White  Family  Bread t35 

Graham  Bread 135 

Boston  Brown  Bread 136 

Corn  Bread 137 

Steamed  Brown  Bread 147 

Psrker  House  Rolls 137 

French  Rolls 138 

Buns 138 

Biscuit 138 

To  Make  Rusks 139 

Sweet  Milk  Gems 139 

Breakfast  Gems 139 

Graham  Breakfast  Cakes 140 

Buckwheat  Cakes 140 

lannel  Cakes 140 


PAGE. 

Rice  Griddle-Cakes.... 141 

French  Pancakes 141 

Pancakes 14  j 

Bread  Fritters 142 

Quick  Sally  Lunn 142 

Breakfast  Cake 142 

Quick  Waffles 142 

Johnny  Cake 143 

Mush 143 

Corn  Mush 143 

Graham  Mush 144 

SALADS,  PICKLES,  CATSUP. 

Lettuce 145 

Lettuce  Salad 145 

Salmon  Salad 146 

Lobster  Salad. 146 

Tomato  Salad 147 

Salad  Dressing 147 

Sardine  Salad if.7 

French  Salad  Dressing 148 

Cream  Dressing  for  Cold  Slaw:  148 

Chicken  Salad 148 

Red  Vegetable  Salad 149 

Celery  Salad 149 

Cold  Slaw 149 

Salad  Dressing  (Excellent) 150 

Pickled  Cucumbers 150 

To  Pickle  Onions 150 

Fickled  Cauliflowers 151 

Red  Cabbage 151 

To  Pickle  Tomatoes 151 

Ripe  Tomato  Pickles 152 

Chopped  Pickle  152 

Chow  Chow 152 

Piccalilli 153 

Pickled  Walnuts  (Very  Good).  153 

Green  Tomato  Pickle 154 

Chili  Sauce 154 

Mixed  Pickles 154 

Pickled  Mushrooms 155 

Favorite  Pickles 155 

Tomato  Mustard 156 

Indian  Chetney 156 

Pickled  Cherries 156 

Pickled  Plums 157 

Spieed  Plums 157 

Peaches,  Pears  and  Sweet  Ap- 
ples  157 


PAGB. 


Tomato  Catsup, 158 

Walnut  Catsup 158 

Mushroom  Catsup 158 

Brine  that  Preserves  Butter  a 

Year 159 

Butter  in  Haste 160 

PUDDINGS. 

General  Remarks 161 

Christmas  Plum  Pudding....  . 161 

Boiled  Batter  Pudding 162 

Batter  Pudding 163 

Madeira  Pudding 163 

Apple  Sago  Pudding 163 

Queen  of  Puddings 163 

Orange  Pudding I64 

Corn  Starch  Pudding 165 

French  Pudding 165 

Belle’s  Pudding 166 

Gream  Tapioca  Pudding 166 

A Bachelor’s  Pudding, 167 

Macaroni  Pudding 167 

Baked  Indian  Pudding 167 

Boiled  Indian  Pudding 168 

Marmalade  Puddings 168 

Boiled  Apple  Dumplings 168 

Nelly’s  Pudding 169 

Rich  Baked  Apple  Pudding..  ..169 

Snow  Balls 170 

Rice  Pudding 179 

Apple  Charlotte 170 

Ground  Rice  Pudding 171 

Fig  Pudding 171 

Bread  and  Butter  Pudding 171 

Cabinet  Pudding 172 

Snow  Pudding 172 

Carrott  Pudding 173 

Lemon  Pudding 173 

Roly-Poly 173 

Cottage  Pudding 173 

Cocanut  Pudding 174 

Cream  Pudding 174 

Tapioca  Pudding 174 

Common  Custard 174 

PUDDING  SAUCES. 

Rich  Wine  Sauce 176 

Whipped  Cream  Sauce 176 

Lemon  Sauce 176 


AAGB. 

Jelly  Sauce 176 

Cabinet  Pudding  Sauce 177 

Foaming  Sauce 177 

Spanish  Sauce 177 

Hard  Sauce 177 

Pudding  Sauce 178 

Sauce  for  Plum  Pudding 17  g 

Vanilla  Sance 178 

PASTRY. 

Very  Good  Puff-Paste... 179 

Plaider  Paste 180 

Suet  Crust,  for  Pies  or  Pud- 
dings  180 

To  Ice  Pastry I81 

To  Glaze  Pastry 181 

Mince  Meat I81 

Mock  Mince  Pie ...  182 

Apple  Custard  Pie 182 

Apple  Meringue  Pie 183 

Apple  Pie 183 

Lemon  Pie 183 

Custard  Pie 184 

Cocanut  Pie 184 

Lemon  Tarts 185 

Pastry  Sandwiches 185 

Cherry  Pie 185 

Squash  Pie 186 

Cream  Pie 186 

Tartlets 186 

Peach  Pie '.  187 

Tart  Shells 187 

Pumpkin  Pie 187 

Mince  Pies 188 

CAKES. 

White  Lady-Cake 189 

Macaroons 189 

Almond  Icing 190 

To  Make  Icing  for  Cakes 190 

Loaf  Cake 191 

Rich  Bride-Cake 191 

Lady  Fingers.....-...,.., 191 

Queen  Cake 192 

Chocolate  Macaroons 192 

Caramel  Cake 193 

Pound  Cake 193 

Cocanut  Sponge  Cake 194 

Cocanut  Pound  Cake 194 

Cocanut  Cup  Cake 194 


PAGE. 

Cocoanut  Drops 195 

Citron  Heart  Cakes 195 

Imperial  Cake .. 196 

Plum  Cake 196 

Gold  and  Silver  Cake 1 96 

To  Make  Small  Sponge  Cakes  197 

Lemon  Cheese  Cake 197 

Snow  Cake 198 

Tilden  Cake 198 

Corn  Starch  Cake 198 

Birthday  Cake 198 

Naples  Biscuit 199 

Cake  Trifle 199 

Savory  Cake 199 

Composition  Cake 200 

Almond  Cream  Cake 200 

Ice  Cream  Cake 200 

Economical  Cake 201 

Delicate  Cake 201 

Orange  Cake 201 

Fried  Cakes 202 

Jelly  Kisses 202 

Cocoanut  Kisses 202 

Fig  Cake, 202 

California  Cake 203 

White  Mountain  Cake 203 

Lemon  Cake . 203 

S rawberry  Shortcake 204- 

Marble  Cake 204 

White  Pound  Cake 204 

Nelly’s  Chocolate  Cake 205 

Rice  Cake 205 

Cream  Cake 205 

Doughnuts 205 

Sponge  Cake 206 

Coffee  Cake 206 

Soft  Gingerbread 206 

Spice  Cake .• £06 

Sweet  Strawberry  Shortcake..  206 

Ginger  Nuts 207 

Ribbon  Cake 2o7 

Jelly  Roll 2C8 

Delicate  Crullers 208 

DESERT  AND  TEA  DISHES. 

Boiled  Custard 209 

Lemon  Custard 209 

Snow  Custard 210 

Tapioca  Pudding 210 


PAGE. 

Blanc-Mange 211 

Ivory  Blanc-Mange 211 

Rice  Blanc-Mange 211 

Apple  Trifle 212 

Lemon  Trifle 213 

Floating  Island 213 

Apple  Snow 213 

Tropical  Snow 214 

Swiss  Cream 214 

Italian  Cream 215 

Whipped  Cream 215 

Tipsy  Cake 215 

Snow  Pyramids 216 

An  Excellent  Desert 216 

Apple  Fritters 216 

Jelly  Cake  Fritters 216 

Peach  Meringue 217 

Charlotte  Russe 217 

Jellied  Grapes 218 

Jelly  and  Custard.*. 218 

Lemon  Toast 219 

Dish  of  Snow  whipped  Cream.  219 

Omelet  for  Desert 219 

Jelly  Fritters 219 


PRESERVES,  CANNED  FRUITS, 
JELLY. 

To  Preserve  Plums  Without 


the  Skins 221 

To  Preserve  Purple  Plums 221 

Preserv’d  Greengages  in  Syrup  222 
To  Preserve  Cherries  in  Syrup  222 

Preserved  Pears 223 

To  Preserve  Peaches 223 

To  Preserve  Citron 224 

Crab- Apples 524 

Pineapple 224 

Gooseberry  Jam 225 

Black  Currant  Jam....  225 

Raspberrpjam 216 

Quince  Preserves 226 

Red-Currant  Jelly 226 

Apple  Jelly 227 

Black-Currant  Jelly 228 

Crab-Apple  Jelly...... 228 

Other  Jellies 229 

Wine  Jelly.... 229 

Calve’s  Feet  Jelly 229 

Orange  Marmalade. 229 


PAGU. 


Lemon  Marmalade 230 

Quince  Marmalade 230 

Peach  Marmalade 231 

Apple  Butter 231 

Lemon  Butter 231 

Peach  Butter 231 

Apple  Ginger 232 

Iced  Currants 232 

To  Bottle  Fresh  Fruit 233 


To  Green  for  Preserving  in 


Sugar  or  Vinegar 

To  Color  Preserves  Pink. 
To  Color  Fruit  Yellow.... 

Canned  Strawberries 

Canned  Peaches 

Canned  Pears 

Canned  Plums 

Canned  Currants 

Canned  Pineapple 

To  Can  Quinces 

Canning  Tomatoes 

Canned  Corn.... 


233 
234 

234 

234 
. 234 

235 

235 

235 

236 
236 
236 
236 


ICES,  ICE-CREAM,  CANDY. 

Currant  Ice 238 

Strawberry  and  Raspberry  Ice  238 

Orange  and  Lemon  Ices 238 

Ice-Cream 238 

Vanilla  or  Lemon  Ice-Cream..  239 

Strawberry  Ice-Cream 239 

Chocolate  Ice-Cream 240 

Cream  Candies 240 

Pineapple  Ice-Cream 240 

Italian  Cream 241 

To  Make  Barley-Sugar 241 

To  Make  Everton  Coffee 242 

Cocoanut  Drops 242 

Molasses  Candy. ^42 

Chocolate  Caramels 243 

Lemon  Candy 24,3 

drinks. 


To  Make  Green  Tea. 
To  Make  Black  Tea. 

Iced  Tea 

To  Make  Coffee 

Chocolate 

Lemon  Syrup 

Strawberry  Syrup... 


244 

244 

244 

245 

245 

246 
246 


PAGB. 


Raspberry  Syrup 246 

Strawberry  Sherbet 246 

Raspberry  Vinegar 247 

Lemonade 247 

Egg-Nog 247 

Raisin  Wine 248 

Currant  Wine 248 

Ginger  Wine 248 

Fine  Milk  Punch 249 

Claret  Cup 249 

Roman  Punch 249 

Cream  Nectar 249 

Red  Currant  Cordial ; 250 

Elderberry  Syrup 25 0 

INVALID  COOKERY. 

Port  Wine  Jelly 251 

Tapioca  Jelly 251 

Arrowroot  Wine  Jelly 251 

Jellied  Chicken 251 

Chicken  Broth 252 

To  Make  Gruel 252 

Barley  Water 253 

Arrowroot  Blanc-Mange 253 

Lemonade  for  Invalids 254 

Mutton  Broth 254 

Flax  Seed  Lemonade 254 

Arrowroot 254 

Stewed  Rabbits  in  Milk 255 

Slippery-Elm  Bark  Tea 255 

Beef  Tea 255 

Egg  Wine 256 

Toast  Water 256 

Onion  Gruel 256 

COSMETIQUES, 

Complexion  Wash 257 

To  Clear  a Tanned  Skin 257 

Oil  to  Make  the  Hair  Curl 257 

Wrinkles  in  the  Skin 257 

Pearl  Water  for  the  Face 258 

Pearl  Dentrifrice 258 

Wash  for  a Blotched  Face 258 

Face  Powder 258 

Bandoline 258 

A Good  Wash  for  the  Hair 259 

MISCELLANEOUS.. 

An  Excellent  Hard  Soap 260 


To  Wash  Woolen  Blankets...—  260 


PAGE. 

For  Cloths  That  Fade 261 

Lamp  Wicks 261 

To  Renew  Old  Crepe 261 

A Cement  for  Stoves 261 

To  Clean  Kid  Gloves 262 

Stains  and  Spots 262 

To  Remove  Grease  Spots 263 

Stains  on  Marble 263 

Paint  or  Varnish 264 

To  Remove  Ink  from  Carpets  264 
To  Remove  Ink  from  Paper...  265 
Ink  on  Rosewood  or  Ma- 
hogany  265 

Coal  Fire 265 

Polish  for  Bright  Stoves  and 

Steel  Articles 266 

Prevent  Pumps  from  Freezing  266 

To  Keep  off  Mosquitoes 266 

To  Brighten  Gilt  Frames 266 

To  Make  Hens  Lay  in  Winter  267 

To  Preserve  Steel  Pens 267 

Mice 267 

Camphor 267 

To  Clean  Combs 267 

Eor  Cleaning  Ink  Spots 268 

For  Cleaning  Jewelry 268 

For  Washing  Silver  and  Silver- 
ware  268 

Washing  Glass  and  Glassware  269 

Insects  and  Vermin 269 

Moths  in  Carpets 270 

Smooth  Sad-Irons 270 

To  Sweeten  Meat 270 

Stove  Polish 270 

Cleaning  White  Paint 270 

To  Cleanse  the  Inside  of  Jars..  271 

Furniture  Polish 271 

Remove  Stain  from  Mattresses  271 

Kalsomining 272 

Papering  Whitewashed  Walls.  272 

How  to  Clean  Corsets 272 

To  Clean  Hairbrushes 273 

How  to  Wash  Flannels 273 

Cleaning  Lace 274 

New  Kettles 274 

Keep  Flies  off  Gilt  Frames 274 

Prevent  Knives  from  Rusting  274 

Cement  for  Glassware 272 

Waterproof  Paper.... 275 

Recipe  for  Violet  Ink 275 

Prespiration... 275 

Renewing  Old  Kid  Gloves 276 

Cologne  Water 276 

To  Cleanse  a Sponge 276 

Icy  Windows 27b 

Camphor  Ice 277 

Starch  Polish 277 

To  Clean  Feathers 277 

To  Test  Nutmegs 277 

To  Clean  Mica 277 

To  Soften  Hard  WateJ 278 

Destroy  Vermin  in  the  Hair 278 

To  Kemove  Bruises  From 

Furniture ~ 278 


PAGE. 

Pearl  Smelling  Salts 278 

Pounded  Glass 278 

Polish  for  Boots 279 

To  Clean  Plate 279 

To  Clean  Decanters 279 

Spots  on  Towels  and  Hosiery  280 

Croup 280 

Convulsion  Fits 181 

Burns  and  Scalds 281 

Cuts 281 

Cold  on  the  Chest 281 

Bleeding  from  the  Nose 282 

Chilblains 283 

Cure  a Sting  of  Bee  or  Wasp..  283 

For  Toothache 283 

Choking 283 

Cubeb  Berries  for  Catarrh 284 

Diarrhoea 284 

Bites  of  Dogs 285 

Measles  and  Scarlatina 285 

Stye  in  the  Bye 286 

For  Constipation 286 

Leanness 287 

Superfluous  Hairs 287 

The  Breath 287 

Quinine  Cure  for  Drunkeness...  287 

For  Sore  Throat 288 

A Good  Cure  for  Colds 288 

To  Stop  Bleeding 288 

A Healthful  Appetizer 288 

To  Remove  Discoloration  from 

Bruises 289 

Earache 289 

To  Cure  Toothache , 289 

For  Felon 290 

To  Cure  a Whitlow 290 

Tape-Worms 291 

For  a Caked  Breast 291 

Chapped  Hands 291 

Lunar  Caustic 292 

Cure  for  Rheumatism  and  Bil- 
ious Headache 292 

Fever  and  Ague 292 

To  Restore  from  Stroke  of 

Lightning 292 

Relief  for  Inflamed  Feet 293 

Warm  Water 293 

Cleaning  House 293 

Howto  Dust  a Room 29ft 

Girls,  Learn  to  Cook 297 

Teach  The  Little  Ones 298 

Children  Love  Games 299 

Teach  Your  Own  Children 299 

Cultivating  Selfishness  in 

Children.... 300 

Packing  Away  Furs 301 

Courage 302 

The  Art  of  Beauty  in  Dress....  302 

Home  Dressmaking 306 

A Woman’s  Skirts 307 

To  Make  the  Sleeves 308 

All  About  Kitchen  Work 310 

A Nice  Clothes  Frame 311 

Items  Worth  Remembering......  312 


THE  EVERYDAY  COOK-BOOK. 


Of  all  the  arts  upon  which  the  physical  well-being 
of  man,  in  his  social  state,  is  dependent,  none  has  been 
more  neglected  than  that  of  cookery,  though  none  is 
more  important,  for  it  supplies  the  very  fountain  of  life. 
The  preparation  of  human  food,  so  as  to  make  it  at  once 
wholesome,  nutritive,  and  agreeable  to  the  palate,  has 
hitherto  been  beset  by  imaginary  difficulties  and  strong 
prejudices. 

Many  persons  associate  the  idea  of  wealth  with  culi- 
nary perfection;  others  consider  unwholesome,  as  well 
as  expensive,  everything  that  goes  beyond  the  categories 
of  boiling,  roasting,  and  the  gridiron.  All  are  aware  that 
wholesome  and  luxurious  cookery  is  by  no  means  incom- 
patible with  limited  pecuniary  means;  whilst  in  roasted, 
boiled,  and  broiled  meats  which  constitute  what  is  termed 
true  American  fare,  much  that  is  nutritive  and  agreeable 
is  often  lost  for  want  of  skill  in  preparing  them.  Food 
of  every  description  is  wholesome  and  digestible  in  pro- 
portion as  it  approaches  nearer  to  the  state  of  complete 
digestion,  or,  in  other  words,  to  that  state  termed  chyme , 
whence  the  chyle  or  milky  juice  that  afterwards  forms 
blood  is  absorbed,  and  conveyed  to  the  heart.  Now  noth- 


THE  EVERYDAY  COOK  BOOK. 


o 


case  with  broiling;  while  a joint  under  process  of  boil- 
ing as  we  have  said,  should  be  allowed  to  simmer  gently. 

With  regard  to  made-dishes , as  the  horrible  imita- 
tions of  French  cookery  prevalent  in  America  are  termed, 
we  must  admit  that  they  are  very  unwholesome.  All  the 
juices  are  boiled  out  of  the  meat  which  is  swimming  in 
a heterogeneous  compound,  disgusting  to  the  sight,  and 
seasoned  so  strongly  with  spice  and  Cayenne  pepper 
enough  to  inflame  the  stomach  of  an  ostrich. 

French  cookery  is  generally  mild  in  seasoning,  and 
free  from  grease;  it  is  formed  upon  the  above- stated  prin- 
ciple of  reducing  the  aliment  as  near  to  the  state  of  chyme 
as  possible,  without  injury  to  its  nutritive  qualities,  ren- 
dering it  at  once  easy  of  digestion  and  pleasant  to  the 
taste. 

HINTS  ON  MARKETING. 

In  the  first  place,  the  housewife  ought  where  it  is 
possible,  to  do  her  marketing  herself,  and  fay  ready 
money  for  everything  she  furchases.  This  is  the  only 
way  in  which  she  can  be  sure  of  getting  the  best  goods 
at  the  lowest  price.  We  repeat  that  this  is  the  only  way 
compatible  with  economy ; because,  if  a servant  be  en- 
trusted with  the  buying,  she  will,  if  she  is  not  a good 
judge  of  the  quality  of  articles,  bring  home  those  she  can 
get  for  the  least  money  (and  these  are  seldom  the  cheap- 
est); and  even  if  she  is  a good  judge,  it  is  ten  to  one 
against  her  taking  the  trouble  to  make  a careful  selec- 
tion. 

When  the  ready-money  system  is  found  inconven- 
ient, and  an  account  is  run  with  a dealer,  the  mistress  of 
the  house  ought  to  have  a pass-book  in  which  she  should 
write  down  all  the  orders  herself,  leaving  the  dealer  to  fill 


THE  EVERYDAY  COOK  BOOK. 


and  thereby  begin  that  elaboration  which  is  consummated 
in  the  stomach.  The  preparatory  process,  which  forms 
the  cook’s  art,  is  more  or  less  perfect  in  proportion  as 
the  aliment  is  softened,  without  losing  any  of  its  juices 
or  flavor — for  flavor  is  not  only  an  agreeable  but  a neces- 
sary accompaniment  to  wholesome  food.  Hence  it  fol- 
lows, that  meat  very  much  underdone,  whether  roasted  or 
boiled,  is  not  so  wholesome  as  meat  well  done  but  retain- 
ing all  its  juices.  And  here  comes  the  necessity  for  the 
cook’s  skill,  which  is  so  often  at  fault  even  in  these  simple 
modes  of  preparing  human  nourishment. 

Pork,  veal,  lamb,  and  all  young  meats,  when  not 
thoroughly  cooked,  are  absolutely  poison  to  the  stomach; 
and  if  half-raw  beef  or  mutton  are  often  eaten  wi' h im- 
punity, it  must  not  be  inferred  that  they  are  >•  ‘.whole- 
some in  their  semi-crude  state,  but  only  less  wholesome 
than  the  young  meats. 

Yegetables,  also,  half  done,  which  is  the  state  in 
which  they  are  often  sent  to  the  table,  are  productive 
of  great  gastric  derangement,  often  of  a predisposition 
to  cholera. 

A great  variety  of  relishing,  nutritive,  and  even  ele- 
gant dishes,  may  be  prepared  from  the  most  homely  ma- 
terials, which  may  not  only  be  rendered  more  nourishing, 
but  be  made  to  go  much  farther  in  a large  family  than 
they  usually  do.  The  great  secret  of  all  cookery,  except 
in  roasting  and  broiling,  is  a judicious  use  of  butter, 
flour  and  herbs,  and  the  application  of  a very  slow  fire — 
for  good  cooking  requires  only  gentle  simmering,  but  no 
boiling  up  which  only  renders  the  meat  hard.  Good 
roasting  can  only  be  acquired  by  practice,  and  the  perfec- 
tion lies  in  cooking  the  whole  joint  thoroughly  without 
drying  up  the  juice  of  any  part  of  it.  This  is  also  the 


4 


THE  EVERYDAY  COOK  BOOK. 


in  only  the  prices.  Where  this  is  not  done,  and  the  mis- 
tress neglects  to  compare  the  pass-book  with  the  goods 
ordered  every  time  they  are  brought  in,  it  sometimes 
happens,  either  by  mistake,  or  the  dishonesty  ot  the 
dealer,  or  the  servant,  that  goods  are  entered  which  were 
never  ordered,  perhaps  never  had,  and  that  those  which 
were  ordered  are  overcharged ; and  if  these  errors  are  not 
detected  at  the  time,  they  are  sure  to  be  difficult  of  ad- 
justment afterwards.  For  these  and  other  economic  rea- 
sons, the  housewife  should  avoid  running  accounts,  and 
nay  ready  money. 

RULES  FOR  EATING-. 

Dr.  Hall,  on  this  important  subject,  gives  the  fol- 
lowing advice: 

1.  Never  sit  down  to  table  with  an  anxious  or  dis- 
turbed mind ; better  a hundred  times  intermit  that  meal, 
for  there  will  then  be  that  much  more  food  in  the  world 
for  hungrier  stomachs  than  yours;  and  besides,  eating 
under  such  circumstances  can  only,  and  will  always,  pro- 
long and  aggravate  the  condition  of  things. 

2.  N ever  sit  down  to  a meal  after  any  intense  mental 
effort,  for  physical  and  mental  injury  are  inevitable,  and 
no  one  has  a right  to  deliberately  injure  body,  mind,  or 
estate. 

3.  Never  go  to  a full  table  during  bodily  exhaus- 
tion— designated  by  some  as  being  worn  out,  tired  to 
death,  used  up,  over  done,  and  the  like.  The  wisest  thing 
to  be  done  under  such  circumstances  is  to  take  a cracker 
and  a cup  of  warm  tea,  either  black  or  green,  and  no  mo*e. 
In  ten  minutes  you  will  feel  a degree  of  refreshment  and 
Holiness  which  will  be  pleasantly  surprising  to  you;  not 


TPE  EVERYDAY  COOK  BOOK. 


ft 


of  the  transient  kind  which  a glass  of  liquor  affords,  but 
permanent ; but  the  tea  gives  present  stimulus  and  a 
little  strength,  and  before  it  subsides,  nutriment  begins 
to  draw  from  the  sugar,  and  cream,  and  bread,  thus  allow- 
ing the  body  gradually,  and  by  safe  degrees,  to  regain  its 
usual  vigor.  Then  in  a couple, of  hours,  a full  meal  may 
be  taken,  provided  that  it  does  not  bring  it  later  than 
two  hours  before  sundown;  if  later,  then  take  nothing 
for  that  day  in  addition  to  the  cracker  and  tea,  and  the 
next  day  you  will  feel  a freshness  and  vigor  not  recently 
known. 

No  lady  will  require  to  be  advised  a second  time, 
who  will  conform  to  the  above  rules ; while  it  is  a fact  of 
no  unusual  observation  among  intelligent  physicians,  that 
eating  heartily  and  under  bodily  exhaustion,  is  not  un- 
frequently  the  cause  of  alarming  and  painful  illness,  and 
sometimes  sudden  death.  These  things  being  so,  let 
every  family  make  it  a point  to  assemble  around  the  table 
with  kindly  feelings — with  a cheerful  humor,  and  a cour- 
teous spirit;  and  let  that  member  of  it  be  sent  from  it 
in  disgrace  who  presumes  to  mar  the  reunion  by  sullen 
silence,  or  impatient  look,  or  angry  tone,  or  complaining 
tongue.  Eat  ever  in  thankful  gladness,  or  away  with 
you  to  the  kitchen  you  “ill-tempered  thing  that  you 
are.”  There  was  good  philosophy  in  the  old-time  custom 
of  having  a buffoon  or  music  at  the  dinner-table. 

HOW  TO  CHOOSE  MEATS. 

Ox-beef,  when  it  is  young,  will  have  a fine  open 
grain,  and  a good  red  color;  the  fat  should  be  white,  for 
when  it  is  of  a deep,  yellow  color,  the  meat  is  seldom 
very  good  The  grain  of  cow-beef  is  closer,  the  fat  whiter, 
End  the  lean  scarcely  so  red  as  that  of  ox-beef.  When 


6 


THE  EVERYDAY  COOK  BOOK. 


you  see  beef  of  which  the  fat  is  hard  and  skinny,  and 
the  lean  of  a deep  red,  you  may  be  sure  that  it  is  of  an 
inferior  kind;  and  when  the  meat  is  old,  you  may  know 
it  by  a line  of  horny  texture  running  through  the  meat 
of  the  ribs. 

Mutton  must  be  chosen  by  the  firmness  and  fineness 
of  the  grain,  its  good  color,  and  firm  white  fat.  It  is  not 
considered  prime  until  the  sheep  is  about  five  years  old. 

Lamb  will  not  keep  long  after  it  is  killed.  It  can 
be  discovered  by  the  neck  end  in  the  fore-quarter  if  it 
has  :>een  killed  too  long,  the  veins  in  the  neck  being  blu- 
ish wiien  the  meat  is  fresh,  but  green  when  it  is  stale.  In 
the  hind  quarter,  the  same  discovery  may  be  made  by 
examining  the  kidney  and  the  knuckle,  for  the  former 
has  a slight  smell,  and  the  knuckle  is  not  firm  when  the 
meat  has  been  killed  too  Ion 

Pork  should  have  a thin  rind ; and  when  it  is  fresh, 
the  meat  is  smooth  and  cool;  but,  when  it  looks  flabby, 
and  is  clammy  to  the  touch,  it  is  not  good;  and  pork, 
above  all  meat,  is  disagreeable  when  it  is  stale.  It  you 
perceive  many  enlarged  glands,  or  as  they  are  usually 
termed,  kernels,  in  the  fat  of  the  pork,  you  may  con- 
clude that  the  pork  cannot  be  wholesome. 

Veal  is  generally  preferred  of  a delicate  whiteness, 
but  is  more  juicy  and  well-flavored  when  of  a deeper 
color.  Butchers  bleed  calves  profusely  in  order  to  pro- 
duce this  white  meat;  but  this  practice  must  certainly 
deprive  the  meat  of  some  of  its  nourishment  and  flavor. 
When  you  choose  veal,  endeavor  to  look  at  the  loin,  which 
affords  the  best  means  of  judging  of  the  veal  generally, 
for  if  the  kidneys,  which  may  be  found  on  the  under  side 
of  one  end  of  the  loin,  be  deeply  enveloped  in  white  and 
firm-looking  fat,  the  meat  will  certainly  be  good;  and 


ROAST  SIRLOIN  OF  BEEF. 

Take  a piece  of  sirloin,  comprising  the  best  part  of  the  fillet;  saw  off 
the  chine  bone ; flatten  the  flap  and  tie  it  under  to  the  fillet;  trim  the  joint; 
tie  a layer  of  suet  over  the  fillet  and  cover  the  sirloin  with  buttered  paper; 
tie  it  up,  and  put  it  on  the  spit,  to  roast  before  an  even  fire;  ten  minutes 
before  the  meat  is  done,  take  off  the  paper  and  sprinkle  the  joint  with  SRJt. 


ROAST  LEG  OF  MUTTON. 


Take  a 6-lb.  leg  of  mutton;  saw  off  the  shank  bone  one  and  a half 
inches  below  the  knuckle;  put  it  on  the  spit  to  roast  before  an  even  fire 
for  %n  hour  and  a half;  put  two  gills  of  broth  in  the  dripping-pan,  and 
baste  well  during  cooking;  sprinkle  with  two  pinches  of  salt  five  minutes 
before  taken  from  the  fire* 


VEAL.— Calf's  Head  and  Feet. 


The  pieces  of  veal  used  for  roasting  are:  the  neck,  loin,  and  chump  end 
of  the  loin ; never  buy  any  but  very  white  veal,  with  clear,  transparent  fat. 
Avoid  lean  veal  of  a reddish  tint,  and  the  kidney  of  which  is  surrounded  by 
red -looking  fat. 


Fish.— Carp— Eel— Pike. 


A fresh  fish  is  recognizable  by  the  redness  of  the  gills,  the  brightness 
of  the  eyes,  and  the  firmness  of  the  flesh.  It  is  not,  enough  to  be  guided  by 
the  smell:  it  may  have  laid  days  on  ice  without  acQUiring  any  noticeable 
smell;  but  the  flesh,  in  such  a case,  will  bo  dull  and  flaccid,  and  care  should 
be  taken  not  to  use  fish  in  that  condition. 


THE  EVERYDAY  COOK  BOOK. 


7 


the  same  appearance  will  enable  you  to  judge  if  it  has 
been  recently  killed.  The  kidney  is  the  part  which 
changes  the  first ; and  then  the  suet  around  it  becomes 
soft  and  the  meat  flabby  and  spotted. 

Bacon,  like  pork,  should  have  a thin  rind;  the  fat 
should  be  firm,  and  inclined  to  a reddish  color;  and  the 
lean  should  firmly  adhere  to  the  bone,  and  have  no  yel- 
low streak  in  it.  When  you  are  purchasing  a ham,  have 
a knife  stuck  into  it  to  the  bone,  which,  if  the  ham  be 
well  cured,  may  be  drawn  out  again  without  having  any 
of  the  meat  adhering  to  it,  and  without  your  perceiving 
any  disagreeable  smell.  A short  ham  is  reckoned  the 
best. 

HOW  TO  CHOOSE  FISH. 

Turbot,  which  is  in  season  the  greater  part  of  the 
year,  should  have  the  under  side  of  a yellowish  white,  for 
when  it  is  very  transparent,  blue,  or  thin,  it  is  not  good ; 
the  whole  fish  should  be  thick  and  firm. 

Salmon  should  have  a fine  red  flesh  and  gills;  the 
scales  should  be  bright,  and  the  whole  fish  firm.  Many 
persons  think  that  salmon  is  improved  by  keeping  a day 
or  two. 

Cod  should  be  judged  by  the  redness  of  the  gills,  the 
* whiteness,  stiffness,  and  firmness  of  the  flesh,  and  the 
clear  freshness  of  the  eyes ; these  are  the  infallible  proofs 
of  its  being  good.  The  whole  fish  should  be  thick  and 
firm. 

White-Fish  may  be  had  good  almost  throughout 
the  year;  but  the  time  in  which  they  are  in  their  prime 
is  early  in  the  year.  The  white-fish  is  light  and  delicate, 
and  in  choosing  it  you  must  examine  whether  the  fins 
and  flesh  be  firm. 


8 


THE  EVERYDAY  COOK  BOOK. 


Fresh- Water  Fish  may  be  chosen  by  similar  ob- 
servations  respecting  the  firmness  of  the  flesh,  and  the 
clear  appearance  of  the  eyes,  as  salt-water  fish. 

In  a Lobster  lately  caught,  you  may  put  the  claws  in 
motion  by  pressing  the  eyes ; but  when  it  has  been  long 
caught,  the  muscular  action  is  not  excited.  The  fresh- 
ness of  boiled  lobsters  may  be  determined  by  the  elas- 
ticity of  the  tail,  which  is  flaccid  when  they  have  lost  any 
of  their  wholesomeness.  Their  goodness,  independent 
of  freshness,  is  determined  by  their  weight. 

Crabs,  too,  must  be  judged  of  by  their  weight,  for 
when  they  prove  light,  the  flesh  is  generally  found  to  be 
wasted  and  watery.  If  in  perfection,  the  joints  of  the 
legs  will  be  stiff,  and  the  body  will  have  an  agreeable 
smell.  The  eyes,  by  a dull  appearance,  betray  that  the 
crab  has  been  long  caught. 

HOW  TO  CHOOSE  POULTRY. 

In  the  choice  of  poultry  the  age  of  the  bird  is  the 
chief  point  to  which  you  should  attend. 

A young  Turkey  has  a smooth  black  leg;  in  an  old 
one  the  legs  are  rough  and  reddish.  If  the  bird  be  fresh 
killed  the  eyes  will  be  full  and  fresh,  and  the  meat  moist. 

Fowls,  when  they  are  young,  the  combs  and  the 
legs  will  be  smooth,  and  rough  when  they  are  old. 

In  Geese,  when  they  are  young,  the  bills  and  the 
feet  are  yellow  and  have  a few  hairs  upon  them,  but  they 
are  red  if  the  bird  be  old.  The  feet  of  a goose  are  pli- 
able when  the  bird  is  fresh  killed,  and  dry  and  stiff  when 
it  has  been  killed  some  time.  Geese  are  called  green  till 
they  are  two  or  three  months  old. 

Ducks  should  be  chosen  by  their  feet,  which  should 


THE  EVERYDAY  COOK  BOOK. 


9 


be  supple;  and  they  should  also  have  a plump  and  hard 
breast.  The  feet  of  a tame  duck  are  yellowish,  those  of 
a vild  one,  reddish. 

Pigeons  should  always  be  eaten  while  they  are  fresh; 
when  they  look  flabby  and  discolored  about  the  under 
part,  they  have  been  kept  too  long.  The  feet,  like  those 
of  poultry,  show  the  age  of  the  bird;  when  they  are 
6upple,  it  is  young;  when  stiff,  it  is  old.  Tame  pigeons 
are  larger  than  wild  ones. 

HOW  TO  CHOOSE  GAME. 

Venison,  when  young,  will  have  the  fat  clear  and 
bright,  and  this  ought  also  to  be  of  considerable  thick- 
ness. When  you  do  not  wish  to  have  it  in  a very  high 
state,  a knife  plunged  into  either  haunch  or  the  shoulder, 
and  drawn  out,  will  by  the  smell  enable  you  to  judge  if 
the  venison  is  sufficiently  fresh. 

With  regard  to  venison,  which,  as  it  is  not  an  every- 
day article  of  diet,  it  may  be  convenient  to  keep  for  some 
time  after  it  has  begun  to  get  high  or  tainted,  it  is  useful 
to  know  that  the  animal  putrefaction  is  checked  by  fresh 
burnt  charcoal;  by  means  of  which,  therefore,  the  veni- 
son may  be  prevented  from  getting  worse,  although  it 
cannot  be  restored  to  its  original  freshness.  The  meat 
should  be  placed  in  a hollow  dish,  and  the  charcoal  pow- 
der strewed  over  it  until  it  covers  the  joint  to  the  thick- 
ness of  half  an  inch. 

Hakes  and  Rabbits,  when  the  ears  are  dry  and 
tough  the  haunch  thick,  and  the  claws  blunt  and  rugged, 
they  are  old.  Smooth  and  sharp  claws,  ears  that  readily 
tear,  and  a narrow  cleft  in  the  lip,  are  the  marks  of  a 
young  hare.  Hares  may  be  kept  for  some  time  after 
they  have  been  killed ; indeed  many  people  say  they  are 


10 


THE  EVERYDAY  COOK  BOOK. 


not  fit  for  the  table  until  the  inside  begins  to  1 
little.  Care,  however,  should  be  taken  to  prever  j the 
inside  from  becoming  musty,  which  would  destroy  the 
flavor  of  the  stuffing. 

Partridges  have  yellow  legs  and  a dark-colored  bill 
when  young.  They  are  not  in  season  till  after  the  first 
of  September. 

HOW  TO  CHOOSE  EGGS. 

In  putting  the  hand  round  the  egg,  and  presenting 
to  the  light,  the  end  which  is  not  covered,  it  should  be 
transparent.  If  you  can  detect  some  tiny  spots,  it  is  not 
newly  laid,  but  may  be  very  good  for  all  ordinary  pur- 
poses except  boiling  soft.  If  you  see  a large  spot  near 
the  shell,  it  is  bad,  and  should  not  be  used  on  any  ac- 
count. The  white  of  a newly-laid  egg  boiled  soft  is  like 
milk;  that  of  an  egg  a day  old  is  like  rice  boiled  in  milk; 
and  that  of  an  old  egg,  compact,  tough  and  difficult  to 
digest.  A cook  ought  not  to  give  eggs  two  or  three 
days  old  to  people  who  really  care  for  fresh  eggs,  under 
the  delusion  that  they  will  not  find  any  difference;  for 
an  amateur  will  find  it  out  in  a moment,  not  only  by  the 
appearance,  but  also  by  the  taste. 

CARVING-. 

The  seat  for  the  carver  should  be  somewhat  elevated 
above  the  other  chairs;  it  is  extremely  ungraceful  to 
carve  standing,  and  it  is  rarely  done  by  any  person  ac- 
customed to  the  business.  Carving  depends  more  on 
skill  than  on  strength.  We  have  seen  very  small  women 
carve  admirably  sitting  down ; and  very  tall  men  who 
knew  not  how  to  cut  a piece  of  beefsteak  without 
on  their  feet  to  do  it. 


THE  EVERYDAY  COOK  BOOK. 


11 


The  carving-knife  should  be  very  sharp,  and  not 
heavy;  and  it  should  be  held  firmly  in  the  hand;  also 
the  dish  should  not  be  too  far  from  the  carver.  It  is 
customary  to  serve  the  fish  with  a fish  trowel,  and  not 
with  a knife.  The  middle  part  of  a fish  is  generally  con- 
sidered the  best.  In  serving  it,  avoid  breaking  the 
flakes,  as  that  will  give  it  a mangled  appearance. 

In  carving  ribs  or  sirloin  of  beef  begin  by  cutting 
thin  slices  off  the  side  next  to  you.  Afterwards  you  may 
cut  from  the  tenderloin,  or  cross-part  near  the  lower  end. 
Do  not  send  anyone  the  outside  piece,  unless  you  know 
they  particularly  wish  it. 

In  serving  beefsteak  put  none  of  the  bone  on  the 
plate.  In  cutting  a round  of  corned  beef  begin  at  the 
top ; but  lay  aside  the  first  cut  or  outside  piece,  and  send 
it  to  no  one,  as  it  is  always  dry  and  hard.  In  a round  of 
beef  a-la  mode  the  outside  is  frequently  preferred. 

A leg  of  mutton  begin  across  the  middle,  cutting 
the  slices  quite  down  to  the  bone.  The  same  with  a leg 
of  pork  or  a ham.  The  latter  should  be  cut  in  very  thin 
slices,  as  its  flavor  is  spoiled  when  cut  thick. 

To  taste  well,  tongue  should  be  cut  crossways  in 
round  slices.  Cutting  it  lengthwise  (though  the  practice 
at  many  tables)  injures  the  flavor.  The  middle  part  of 
the  tongue  is  the  best.  Do  not  help  anyone  to  a piece 
of  the  root;  that,  being  by  no  means,  a favored  part,  is 
generally  left  in  the  dish. 

In  carving  a fore-quarter  of  lamb  first  separate  the 
shoulder  part  from  the  breast  and  ribs  by  passing  the 
knife  under,  and  then  divide  the  ribs.  If  the  lamb  is 
large,  have  another  dish  brought  to  put  the  shoulder  in. 

For  a loin  of  veal  begin  near  the  smallest  end,  and 
separate  the  ribs;  serving  a part  of  the  kidney  (as  far  as 


12 


THE  EVERYDAY  COOK  BOOK. 


it  will  go)  with  each  piece.  Carve  a loin  of  pork  or  mut- 
ton in  the  same  manner. 

In  carving  a fillet  of  veal  begin  at  the  top.  Many 
persons  prefer  the  first  cut  or  outside  piece.  Serve  a 
portion  of  the  stuffing  with  each  slice. 

In  a breast  of  veal  there  are  two  parts  very  different 
in  quality,  the  ribs  and  the  brisket.  You  will  easily  per- 
ceive the  division;  enter  your  knife  at  it  and  cut  through, 
which  will  separate  the  two  parts.  Ask  the  person  you 
are  going  to  help  whether  they  prefer  a rib  or  a piece  of 
the  brisket. 

For  a haunch  of  venison  first  make  a deep  incision 
by  passing  your  knife  all  along  the  side,  cutting  quite 
down  to  the  bone.  This  is  to  let  out  the  gravy.  Then 
turn  the  broad  end  of  the  haunch  toward  you,  and  cut  it 
as  deep  as  you  can  in  thin  slices,  allowing  some  of  the 
fat  to  each  person. 

For  a saddle  of  venison,  or  of  mutton,  cut  from  the 
tail  to  the  other  end  on  each  side  of  the  backbone,  mak- 
ing very  thin  slices,  and  sending  some  fat  with  each. 
Venison  and  roast  mutton  chill  very  soon.  Currant  jelly 
is  an  indispensable  appendage  to  venison,  and  to  roast 
mutton  and  to  ducks. 

A young  pig  is  most  generally  divided  before  it 
comes  to  table,  in  which  case  it  is  not  customary  to  send 
in  the  head,  as  to  many  persons  it,  is  a revolting  spec- 
tacle after  it  is  out  off.  When  served  up  whole,  first 
separate  the  head  from  the  shoulders,  then  cut  off  the 
limbs,  and  then  divide  the  ribs.  Serve  some  of  the  stuff- 
ing with  each  piece. 

To  carve  a fowl,  begin  by  sticking  your  fork  in  the 
pinion,  and  draw  it  towards  the  leg;  and  then  passing 
your  knife  underneath  take  off  the  wing  at  the  joint. 


THE  EVERYDAY  COOK  BOOK. 


13 


Next,  slip  your  knife  between  tbe  leg  and  the  body,  to 
cut  through  the  joint;  and  with  the  fork  turn  the  leg 
back,  and  the  joint  will  give  way.  Then  take  off  the 
other  wing  and  leg.  If  the  fowl  hasoeen  trussed  (as  it 
ought  to  be)  with  the  liver  and  gizzard,  help  the  liver 
with  one  wing,  and  the  gizzard  with  the  other.  The 
liver- wing  is  considered  the  best.  After  the  limbs  are 
taken  off  enter  your  knife  into  the  top  of  the  breast,  and 
cut  under  the  merry -thought,  so  as  to  loosen  it,  lifting  it 
with  your  fork.  Afterwards  cut  slices  from  both  sides 
of  the  breast.  Next  take  off  the  collar-bones,  which  lie 
on  each  side  of  the  merry-thought,  and  then  separate  the 
side-bones  from  the  back.  The  breast  and  Wings  are 
considered  the  most  delicate  parts  of  the  fowl;  the  back, 
as  the  least  desirable,  is  generally  left  in  the  dish.  Some 
persons,  in  carving  a fowl,  find  it  more  convenient  to 
take  it  on  a plate,  and  as  they  separate  it  return  each 
part  to  the  dish,  but  this  is  not  the  usual  way. 

A turkey  is  carved  in  the  same  manner  as  a fowl; 
except  that  the  legs  and  wings,  being  larger,  are  sep- 
arated at  the  lower  joint.  The  lower  part  of  the 
leg  (or  drum-stick,  as  it  is  called),  being  hard,  tough, 
and  stringy,  is  never  served  to  any  one,  but  allowed  to 
remain  in  the  dish.  First  cut  off  the  wing,  leg,  and 
breast  from  one  side;  then  turn  the  turkey  over,  and  cut 
them  off  from  the  other. 

To  carve  a goose  separate  the  leg  from  the  body,  by 
putting  the  fork  into  the  small  end  of  the  limb;  press- 
ing it  close  to  the  body,  and  then  passing  the  knife  un- 
der, and  turning  the  leg  back,  as  you  cut  through  the 
joint.  To  take  off  the  wing,  put  your  fork  into  small 
end  of  the  pinion,  and  press  it  closely  to  the  body;  then 
slip  the  knife  under,  and  separate  the  joint.  Next  cut 


The  following  Engraving  repres  nts  the  method  of  dividing  an  Ox 
for  the  table,  in  England,  and  in  most  of  the  southern  cities  of  the 
United  States.  The  method  in  Bost  n varies  considerably,  dividing 
into  smaller  pieces,  and  this  plan  we  pursue  in  the  following  tables, 
but  the  manner  of  < ooking  each  is  nearly  the  same. 


1. 

2. 

3. 

4. 

5. 

6. 

7. 

8. 
9. 


Sirloin. 

Rump 
Edge  Bone 
Buttock. 

Mouse  Buttock 
Veiny  Piece. 
Thick  Flank. 
Thin  Flank 
•Leg. 


10.  Fore  rib:  Five  ribs. 

11  Middle  rib:  Four  ribs. 

12.  Chuck:  Three  ribs. 

13.  Shoulder  or  leg. 

14  • Brisket. 

15.  Clod 

16.  Neck,  or 

17.  Shin. 

18.  Cheek. 


CARVING. 


cod’s  head  and  shoulders. 


Int  roduce  the  fish-slice  at  1,  and  cut  quite  through  the  back,  as  far 
as  , then  help  pieces  from  between  It  and  4,  and  with  each  slice  give 
a portion  of  the  sound,  which  lines  the  under  side  of  the  back 
b ne  It  is  thin,  and  of  a darker  color  than  the  other  part  of  the  fish, 
and  is  esteemed  a delicacy. 

Some  persons  are  partial  to  the  tongue  and  palate,  for  which  you 
must  insert  a spoon  into  the  mouth.  The  jelly  part  is  about  the 
jaw,  the  firm  part  within  the  head,  on  which  are  some  other  delicate 
pickings;  the  finest  portions  may  be  found  about  the  shoulders. 


TURBO®. 


The  under  side  of  this  fish  is  the  most  esteemed,  and  is  placed  up- 
permost on  the  dish.  The  fish-slice  must  be  introduced  at  1,  and  an 
incision  made  as  far  as  2;  then  cut  from  the  middle,  which  is  the 
primest  part.  After  helping  the  whole  of  that  side,  the  upper  part 
must  be  attacked,  and  as  it  is  difficult  to  divide  the  back  bone,  raise 
it  with  the  fork,  while  you  separate  a portion  with  the  fish-slice;  this 
pai  t is  more  solid,  and  is  preferred  by  some,  though  it  is  less  delicate 
than  the  under  side.  The  fins  are  esteemed  a nicety,  and  should  be 
attended  to  accordingly. 

BRILL,  SOLES,  PLAICE, 

and  all  fish  in  general,  may  be  served  in  the  same  manner  as  a Turbot. 


CARVING. 

SECTION  II. 

JOINTS. 

Id  helping  the  more  fleshy  joints,  such  as  a Sirloin  of  Beef,  Leg  of 
Mutton,  Fillet  of  Veal,  cut  thin  smooth  slices,  and  let  the  knife  pass 
t irough  to  the  bones  of  Mutton  and  Beef. 

In  some  boiled  joints,  round  an  aitch-bone  of  beef  for  instance 
the  water  renders  the  outsides  vanid,  and  of  course  unfit  to  be  eaten; 
you  will  therefore  be  particular  to  cut  off  a. id  lay  aside  a thick  slice 
from  the  ton,  before  you  begin  to  serve. 


SHOULDER  OP  MUTTO'N. 

Cut  in  to  the  bone  at  the  line  1,and  help  thin  slices  of  lean  from 
each  side  of  the  incision;  the  prime  part  or  the  fat  lies  at  the  outer 
edge,  at  2. 

Should  more  meat  be  required  than  can  be  got  from  that  part,  cut 
on  either  side  of  the  line  3,  which  represents  the  blade  bone,  and  some 
good  and  delicate  slices  may  be  pro  mred.  By  cutting  horizontally 
from  the  under  side,  many  “nice  bits”  Will  be  obtained. 


The  finest  part  is  situated  in  the  center,  at  1,  between  the  knuckle 
and  farther  end;  insert  the  knife  there,  and  cut  thin,  deep  slices  each 
way,  as  far  in  as  2.  The  outside  rarely  being  very  fat,  some  neat  cuts 
may  be  obtained  off  the  broad  end,  at  3.  The  knuckle  of  a fine  leg  is 
tender,  though  dry,  and  many  prefer  it,  although  the  other  is  the 
most  juicy.  There  are  some  good  cuts  on  the  broad  end  of  the  bacU 
of  the  leg,  from  which  slices  may  be  procured  lengthwise 
The  cramp  bone  is  by  some  esteemed  a delicacy;  to  get  it  out,  cut 
down  to  the  thighbone,  at  4,  and  pass  the  knife  under  it  in  a setmeir 
rmlar  course,  to  5. 


CARVING. 

loin  OP  MUTTON. 

As  the  bones  of  this  joint  are  divided,  it  is  very  easily  manager! 
Begin  at  the  narrow  end  and  take  off  the  chops;  when  the  joints  are 
cut  through,  some  slices  of  meat  may  be  obtained  between  the  bone? 


FORE  QUARTER  OF  LAMB. 

First  divide  the  shoulder  from  the  scoven,  which  consists  of  the 
breast  and  ribs,  by  passing  the  knife  under  the  Knuckle,  in  the  direc- 
tion of  1,  2,  3,  and  cutting  so  as  to  leave  a fair  portion  of  meat  on  the 
ribs;  lay  it  on  a separate  dish,  and  squeeze  the  juice  of  half  a Seville 
orange  over  the  other  part,  which,  after  being  sprinkled  with  pepper 
and  salt,  should  be  divided  in  the  line  3-4.  This  will  separate  the  rib  j 
from  the  gristly  part,  and  you  may  help  from  either,  as  may  be 
chosen,  cutting  as  directed  by  the  lines  5,  0 


LOIN  OF  LAMB 

may  be  helped  similar  to  a loin  of  mutton  (See  loin  of  mutton) 
This,  and  the  two  foregoing,  being  small  joints,  should  be  helped 
sparingly,  as  there  is  very  little  meat  on  them,  especially  when  first 
in  season. 


AITCH-BONE  OF  BEEF 


Cut  off  and  lay  aside  a thick  slice  from  the  entire  surface,  as 
ma  ked  1-2,  then  help.  There  a e two  sorts  of  lat  to  this  joint,  and, 
as  tastes  differ,  it  is  necessary  to  learn  which  is  preferred  The  solid 
fat  will  be  found  at  3,  and  must  be  cut  horizontally;  the  sot  er,  which 
resembles  marrow,  at  the  back  of  the  bone,  below  4. 

A silver  skewer  should  be  substituted  for  the  one  which  keeps  the 
meat  properly  together  while  boiling,  and  it  may  be  withdrawn  when 
you  cut  dowu  to  it 


QABVIMk 


SIRLOIN  OF  BEEF. 

There  are  two  modes  of  helping  this  joint.  The  better  way  is  by 
carving  long,  thin  slices;  the  other  way  is  by  cutting  it  acros  , which 
however,  spoils  it.  There  will  also  be  found  some  delicate  fat, 

Df  which  should  be  given  with  each  piece. 


RIBS  OE  BEEF 

may  be  carved  similar  to  the  Sirloin,  always  commencing  at  the 
end  of  the  joint,  and  cutting  long  slices  so  as  to  give  fat  and 
together. 


A TONGWE. 


Cut  nearly  through  the  middle,  at  the  line  1,  and  take  thin  slices 
from  each  side.  The  fat  is  situated  underneath,  at  the  root  of  the 
tongue. 


a calf’s  head. 


Cut  thin  slices  from  1 to  2,  and  let  the  knife  penetiate  to  the  bone. 
At  the  thick  part  of  the  neck  end,  3,  the  throat  sweetbread  is  situ- 
ated; carve  slices  from  3 to  4,  and  help  with  the  other  part.  Should 
the  eye  be  asked  for,  it  must  be  extracted  with  the  point  of  the  k nife, 
and  a portion  given.  The  palate,  esteemed  a delicacy,  is  situated 
under  the  head,  and  some  fine  lean  may  be  found  by  removing  the 
jaw-bone,  portions  of  each  of  these  should  be  helped  round. 


pari 


thin 

lean 


CARVING. 


A BREAST  OF  VEAL 

is  composed  of  the  ribs  and  brisket,  which  must  be  separated  >y  Lot- 
ting through  the  line  1-2;  the  latter  is  the  thickest  and  has:  epis- 
tles. Divide  each  portion  into  convenient  pieces,  and  proceed  fc  \ Ip, 


FILLET  OF  VEAL 


resembles  a round  of  beef,  and  should  be  carved  similar  to  it,  in  thin 
and  very  smooth  slices,  off  the  top;  cut  deep  into  the  flap,  between  1 
and  2,  for  the  stuffing,  and  help  a portion  of  it  to  each  person. 

Slices  of  lemon  are  always  served  with  this  dish. 

HAND  OF  PORK. 

Cut  thin  slices  from  this  delicate  joint,  either  across  near  the 
knuckle,  or  from  the  blade  bone,  as  directed  for  a shoulder  of  mut- 
ton. This  forms  a nice  dish  for  a tete-a-tete  dinner;  there  is  not  suf- 
ficient for  a third  person. 


ROAST  PIG. 


As  this  is  usually  divided  as  above,  before  sent  to  table,  little 
remains  to  be  carved.  First  separate  a shoulder  from  the  body,  and 
then  the  leg;  divide  the  ribs  into  convenient  portions,  and  send  round 
with  a sufficiency  of  the  stuffing  and  gravy.  Many  prefer  the  neck 
and  between  the  shoulders,  although  the  ribs  are  considered  the 
finest  part;  but  as  this  all  depends  on  taste,  the  question  should  be 
put.  The  ear  is  reckoned  a delicacy. 

Should  the  head  not  be  divided,  it  must  be  done,  and  the  brains 
taken  out,  and  mixed  with  the  gravy  and  stuffing. 

A LOIN  OF  PORK 

is  out  up  in  the  same  manner  as  a loin  of  Mutton.  See  page  xii 


CARVINQ, 


HAM. 


The  usual  mode  of  carving  this  joint,  is  by  long  delicate  slices, 
through  the  thick  fat,  in  the  direction  1-2,  laying  open  the  bone  at 
each  cut,  which  brings  you  to  theprime  part  at  once.  A more  sav- 
ing way  is  to  commence  at  the  knuckle  and  proceed  onwards. 

Some  persons  takeout  a round  piece  at  8,  and  enlarge  the  hole,  by 
cutting  thin  circular  slices  with  a sharp  knife.  This  keeps  the  meat 
moist,  and  preserves  the  *ravy,  but  seldom  looks  handsome. 


SECTION  III. 

POULTBY,  GAME,  ETC. 

The  carving  knife  for  poultry  is  smaller  and  lighter  than  the  meat 
carver;  the  point  is  more  peaked  and  the  handle  longer. 

In  cutting  ,tp  ? Turkey,  Goose,  Duck  or  Wild  Fowl,  more  prime 
pieces  may  be  obtained  by  carving  slices  from  pinion  to  pinion,  with- 
out making  wings;  this  is  an  advantage  when  your  party  is  large,  as 
it  makes  the  bird  go  farther. 


A FOWL. 

It  will  be  more  convenient  in  carving  this  to  take  it  on  your  plate, 
and  lay  the  joints,  as  divi  ed,  neatly  on  the  dish. . Fix  your  fork  in 
the  middle  of  the  breast,  and  take  the  wing  off  in  the  direction  of 
1-2:  divide  the  joint  at  I,  lift  up  the  pinion  with  your  fork,  and  draw 
the  wing  toward  the  leg,  which  will  separate  the  fleshy  part  more 
naturally  than  by  the  knife;  cut  between  the  leg  and  body  at  3 to 
the  bone  2,  give  the  blade  a sudden  turn,  and  the  joint  will  break 


CARVING. 


h he  fowl  is  not  old.  When  a similar  operation  is  performed  on  the 
ot  .er  side,  take  off  the  merrythought,  by  cutting  into  the  bone  at  4, 
and  turning  it  back,  which  will  detach  it;  next  remove  the  neck 
bones  and  divide  the  breast  from  the  back,  by  cutting  through  the 
whole  of  the  ribs,  close  to  the  breast.  Turh  up  the  back,  press  the 
point  of  the  knife  about  half  way  between  the  neck  and  rump,  and 
on  raising  the  lower  end  it  will  separate  easily.  Turn  the  rump  from 
you,  take  off  the  sidesmen,  and  the  operation  is  complete. 

The  breast  and  wings  are  the  most  delicate  parts,  but  the  leg  is 
more  juicy  in  a young  bird.  Great  care  should  be  taken  to  cut  the 
wings  as  handsome  as  possible. 

A TURKEY. 

The  finest  parts  of  this  bird  ^ire  the  breast  and  wings;  the  latte1’ 
will  bear  some  delicate  slices  being  taken  off  After  the  fore  quar- 
ters are  severed,  the  thighs  must  be  divided  from  the  drumsticks, 
which,  being  tough,  should  be  reserved  till  last.  In  other  respects, 
a turkey  must  be  dealt  with  exactly  as  recommended  for  a fowl,  ex- 
cept that  it  has  no  merrythought. 

Give  a portion  of  the  stuffing  or  forced-meat,  which  is  inside  the 
breast,  to  each  person. 

A PARTRIDGE 

s cut  up  in  the  same  manner  as  a fowl,  only,  on  account  of  the  small 
ness  of  the  bird,  the  merrythought  is  seldom  divided  from  the  breast* 
The  wings,  breast,  and  merrythought  are  the  finest  parts  of  it,  but 
the  wing  is  considered  the  best,  and  the  tip  of  it  is  reckoned  the 
the  most  delicious  morsel  of  the  whole. 

WOODCOCKS,  GROUSE,  ETC. 

are  carved  similar  to  a fowl,  if  not  too  small,  when  they  may  be  cut 
in  quarters  and  helped 

Snipes,  being  smaller,  should  be  divided  in  halves. 


PIGEONS. 


The  usual  way  of  carving  these  birds  is  to  insert  the  knife  at  1,  and 
cut  to  ^ and  8,  when  each  portion  may  be  divided  into  two  pieces 
«nd  helped;  sometimes  they  are  cut  in  halves,  either  across  or  down 
the  middle,  but  as  the  lower  part  is  thought  the  best,  the  first  mode 
is  the  fairest. 


14 


THE  EVERYDAY  COOK  BOO£. 


under  the  merry- thought,  and  take  it  off;  and  then  cut 
dices  from  the  breast.  Then  turn  the  goose,  and  dis- 
member the  other  side.  Take  off  the  two  uppfcr  side- 
bones  that  are  next  to  the  wings,  and  then  the  two  lower- 
side  bones.  The  breast  and  legs  of  a goose  afford  the 
finest  pieces.  If  a goose  is  old  there  is  no  fowl  so  tough; 
and,  if  difficult  to  carve,  it  will  be  still  more  difficult  to 
eat. 

Partridges,  pheasants,  grouse,  etc.,  are  carved  in  the 
same  manner  as  fowls.  Quails,  woodcocks,  and  snipes 
are  merely  split  down  the  back  ;*  so  also  are  pigeons,  giv- 
ing a half  to  each  person. 

In  serving  any  one  to  gravy,  or  to  melted  butter,  do 
not  pour  it  over  their  meat,  fowl,  or  fish,  but  put  it  to 
one  side  on  a vacant  part  of  the  plate,  that  they  may  use 
just  as  much  of  it  as  they  like.  In  filling  a plate  never 
heap  one  thing  on  another. 

In  serving  vegetables,  do  not  plunge  the  spoon 
down  to  the  bottom  of  the  dish,  in  case  they  should  not 
have  been  perfectly  well  drained,  and  the  water  should 
have  settled  there. 

By  observing  carefully  how  it  is  done  you  may  ac- 
quire a knowledge  of  the  joints,  and  of  the  process  of 
carving,  which  a little  daily  practice  will  convert  into  * 
dexterity.  If  a young  lady  is  ignorant  of  this  useful  art, 
it  will  be  well  for  her  to  take  lessons  of  her  father,  or  her 
brother,  and  a married  lady  can  easily  learn  from  her 
husband.  Domestics  who  wait  at  table  may  soon,  from 
looking  on  daily,  become  so  expert  that,  when  neces- 
sary, they  can  take  a dish  to  the  side-table  and  carve  it 
perfectly  well. 

At  a dinner-party,  if  the  hostess  is  quite  young,  she 
is  frequently  glad  to  be  relieved  of  the  trouble  of  carv- 


THE  EVERYDAY  COOK  BOOK. 


15 


ing  by  the  gentleman  who  sits  nearest  to  her ; but  it  she 
■ is  familiar  with  the  business,  she  usually  prefers  doing 
it  herself. 

SOUPS. 

GENERAL  REMARKS. 

Be  careful  to  proportion  the  quantity  of  water  to 
that  of  the  meat.  Somewhat  less  than  a quart  ot  water 
to  a "pound  of  meat  is  a good  rule  for  common  soups. 
Rich  soups,  intended  for  company,  may  have  a still 
smaller  allowance  of  water. 

Soup  should  always  be  made  entirely  of  fresh  meat 
that  has  not  been  previously  cooked.  An  exception  to 
this  rule  may  sometimes  be  made  in  favor  of  the  re* 
mains  of  a piece  of  roast  beef  that  has  been  very  muck 
under-done  in  roastiDg.  This  may  be  added  to  a good 
piece  of  raw  meat.  Cold  ham,  also,  may  be  occasion- 
ally put  into  white  soups. 

Soup,  however,  that  has  been  originally  made  of 
raw  meat  entirely  is  frequently  better  the  second  day 
than  the  first,  provided  it  is  reboiled  only  for  a very 
short  time,  and  that  no  additional  water  is  added  to  it. 

Unless  it  has  been  allowed  to  boil  too  hard,  so  as  to 
exhaust  the  water,  the  soup-pot  will  not  require  replen- 
ishing. When  it  is  found  absolutely  necessary  to  do  so, 
the  additional  water  must  be  boiling-hot  when  poured  in ; 
if  lukewarm  or  cold,  it  will  entirely  spoil  the  soup. 

Every  particle  of  fat  should  be  carefully  skimmed 
from  the  surface.  Greasy  soup  is  disgusting  and  un- 
wholesome. The  lean  of  meat  is  much  better  for  soup 
than  the  fat. 

Long  and  slow  boiling  is  necessary  to  extract  the 
strength  from  the  meat.  If  boiled  fast  over  a large  fire, 


16 


THE  EVERYDAY  COOK  BOOK. 


the  meat  becomes  hard  and  tough,  and  will  not  give  out 
its  juices. 

Potatoes,  if  boiled  in  the  soup,  are  thought  by  some 
to  render  it  unwholesome,  from  the  opinion  that  the  wa- 
ter in  which  potatoes  have  been  cooked  is  almost  a poi- 
son. As  potatoes  are  a part  of  every  dinner,  it  is  very 
easy  to  take  a few  out  of  the  pot  in  which  they  have 
been  boiled  by  themselves,  and  to  cut  them  up  and  add 
them  to  the  soup  just  before  it  goes  to  the  table.  Re- 
move all  shreds  of  meat  and  bone. 

The  cook  should  season  the  soup  but  very  slightly 
with  salt  and  pepper.  If  she  puts  in  too  much  it  may 
spoil  it  for  the  taste  of  most  of  those  who  are  to  eat  it ; 
but  if  too  Little  it  is  easy  to  add  more  to  your  own  plate. 

STOCK  SOUP. 

Four  pounds  of  shin  of  beef,  or  four  pounds  of 
knuckle  of  veal,  or  two  pounds  of  each ; any  bones,  trim- 
mings of  poultry,  or  fresh  meat,  quarter  pound  of  lean 
bacon  or  ham,  two  ounces  of  butter,  two  large  onions, 
each  stuck  with  cloves;  one  turnip,  three  carrots,  one 
head  of  celery,  three  lumps  of  sugar,  two  ounces  of  salt, 
half  a teaspoonful  of  whole  pepper,  one  large  blade  of 
mace,  one  bunch  of  savory  herbs,  four  quarts  and  half 
pint  of  cold  water. 

Cut  up  the  meat  and  bacon,  or  ham,  into  pieces  of 
about  three  inches  square;  rub  the  butter  on  the  bottom 
of  the  stewpan;  put  in  half  a pint  of  water,  the  meat, 
and  all  the  other  ingredients.  Cover  the  stewpan,  and 
place  it  on  a sharp  fire,  occasionally  stirring  its  contents. 
When  the  bottom  of  the  pan  becomes  covered  with  a 
pale,  jelly-like  substance,  add  the  four  quarts  of  cold 


THE  EVERYDAY  COOK  BOOK. 


17 


water,  and  simmer  very  gently  for  five  hours.  A j we 
have  said  before,  do  not  let  it  boil  quickly.  Remove 
every  particle  of  scum  while  it  is  doing,  and  strain  t 
through  a fine  hair  sieve. 

This  stock  is  the  basis  of  many  of  the  soups  after- 
wards mentioned,  and  will  be  found  quite  strong  enough 
for  ordinary  purposes. 

Time : Five  and  one-half  hours.  Average  cost,  twen- 
ty-five cents  per  quart. 

WHITE  STOCK  SOUP. 

Six  pounds  knuckle  of  veal,  half  pound  lean  bacon, 
two  tablespoonluls  of  butter  rubbed  in  one  of  flour,  two 
onions,  two  carrots,  two  turnips,  three  cloves  stuck  in  an 
onion,  one  blade  of  mace,  bunch  of  herbs,  six  quarts  of 
water,  pepper  and  salt,  one  cup  of  boiling  milk. 

Cut  up  the  meat  and  crack  the  bones.  Slice  carrots, 
turnips,  and  one  onion,  leaving  that  with  the  cloves 
whole.  Put  on  with  mace,  and  all  the  herbs  except  the 
parsley,  in  two  quarts  of  cold  water.  Bring  to  a slow 
boil;  take  off  the  scum,  as  it  rises,  and  at  the  end  of  an 
hour’s  stewing,  add  the  rest  of  the  cold  water — one  gal- 
lon. Cover  and  cook  steadily,  always  gently,  four  hours. 
Strain  off  the  liquor,  of  which  there  should  be  about  five 
quarts;  rub  the  vegetables  through  the  colander,  and 
pick  out  bones  and  meat.  Season  these  highly  and  put, 
as  is  your  Saturday  custom,  into  a wide-mouth  jar,  or  a 
large  bowl.  Add  to  them  three  quarts  of  stock,  well 
salted,  and,  when  cold,  keep  on  ice.  Cool  to-day’s  stock; 
remove  the  fat,  season,  put  in  chopped  parsley,  and  put 
over  the  fire.  Heat  in  a saucepan  a cup  of  milk,  stir  in 
the  floured  butter;  cook  three  minutes.  When  the  soup 


18 


THE  EVERYDAY  COOK  BOOK. 


has  simmered  ten  minutes  after  the  last  boil,  and  been 
carefully  skimmed,  pour  into  the  tureen,  and  stir  in  the 
hot  thickened  milk. 

SHIN  OF  BEEF  SOUP. 

Get  a shin-bone  of  beef  weighing  four  or  five  pounds; 
let  the  butcher  saw  it  in  pieces  about  two  inches  long, 
that  the  marrow  may  become  the  better  incorporated 
with  the  soup,  and  so  give  it  greater  richness. 

Wash  the  meat  in  cold  water;  mix  together  of  salt 
and  pepper  each  a tablespoonful,  rub  this  well  into  the 
meat,  then  put  into  a soup-pot;  put  to  it  as  many  quarts 
of  water  as  there  are  pounds  of  meat,  and  set  it  over  a 
moderate  fire,  until  it  comes  to  a boil,  then  take  off  what- 
ever scum  may  have  risen,  after  which  cover  it  close,  and 
set  it  where  it  will  boil  very  gently  for  two  hours  longer, 
then  skim  it  again,  and  add  to  it  the  proper  vegetables, 
which  are  these — one  large  carrot  grated,  one  large  turnip 
cut  in  slices  (the  yellow  or  ruta  baga  is  best),  one  leek 
cut  in  slices,  one  bunch  of  parsley  cut  small,  six  small 
potatoes  peeled  and  cut  in  half,  and  a teacupful  of  pearl 
barley  well  washed,  then  cover  it  and  let  it  boil  gently 
for  one  hour,  at  which  time  add  another  tablespoonful  of 
salt  and  a thickening  made  of  a tablespoonful  of  wheat 
flour  and  a gill  of  water,  stir  it  in  by  the  spoonful;  cover 
it  for  fifteen  minutes  and  it  is  done. 

Three  hours  and  a half  is  required  to  make  this 
soup ; it  the  best  for  cold  weather.  Should  any  remain 
over  the  first  day,  it  may  be  heated  with  the  addition  of 
a little  boiling  water,  and  served  again. 

Take  the  meat  from  the  soup,  and  if  to  be  served 
with  it,  take  out  the  boiler  and  lay  it  closely  and  neatly 


THE  EVERYDAY  COOK  BOOK. 


19 


On  a dish, ana  garnish  with  sprigs  of  parsley;  serve  made 
mustard  and  catsup  with  it.  It  is  very  nice  pressed  and 
eaten  with  mustard  and  vinegar  or  catsup. 

MUTTON  SOUP  WITH  TAPIOCA 

Three  pounds  perfectly  lean  mutton.  The  scrag 
makes  good  soup  and  costs  little.  Two  or  three  pounds 
of  bones  well  pounded,  one  onion,  two  turnips,  two  car- 
rots, two  stalks  of  celery,  a few  sprigs  of  parsley;  it  you 
have  any  tomatoes  left  from  yesterday,  add  them,  four 
tablespoonfuls  of  pearl  or  granulated  tapioca  (not  heap- 
ing spoonfuls),  four  quarts  of  water. 

Put  on  the  meat,  cut  in  small  pieces,  with  the  bones, 
in  two  quarts  of  cold  water.  Heat  very  slowly,  and  when 
it  boils,  pour  in  two  quarts  of  hot  water  from  the  kettle. 
Chop  the  vegetables,  cover  with  cold  water.  So  soon  as 
they  begin  to  simmer,  throw  off  the  first  water,  replen- 
ishing with  hot,  and  stew  until  they  are  boiled  to  pieces. 
The  meat  should  cook  steadily,  never  fast, -five  hours, 
keeping  the  pot-lid  on.  Strain  into  a great  bowl ; let  it 
cool  to  throw  the  fat  to  the  surface;  skim  and  return  to 
the  fire.  Season  with  pepper  and  salt,  boil  up,  take  off 
the  scum ; add  the  vegetables  with  their  liquor.  Heat 
together  ten  minutes,  strain  again,  and  bring  to  a slow 
boil  before  the  tapioca  goes  in.  This  should  have  been 
soaked  for  one  hour  in  cold  water,  then  cooked  in  the 
same  within  another  vessel  of  boiling  water  until  each 
grain  is  clear.  It  is  necessary  to  stir  up  often  from  the 
bottom  while  cooking.  Stir  gradually  into  the  soup 
until  the  tapioca  is  dissolved. 

Send  around  grated  cheese  with  this  soup. 


20 


THE  EVERYDAY  COOK  BOOK. 


VEAL  SOUP 

To  about  three  pounds  of  a joint  of  veal,  which 
must  be  well  broken  up,  put  four  quarts  of  water  and 
set  it  over  to  boil.  Prepare  one -fourth  pound  of  maca- 
roni by  boiling  it  by  itself,  with  sufficient  water  to  cover 
it;  add  a little  butter  to  the  macaroni  when  it  is  tender, 
strain  the  soup  and  season  to  taste  with  salt  and  pepper, 
then  add  the  macaroni  in  the  water  in  which  it  is  boiled. 
The  addition  of  a pint  of  rich  milk  or  cream  and  celery 
flavor  is  relished  by  many. 

OX-TAIL  SOUP. 

Take  two  ox  tails  and  two  whole  onions,  two  carrots, 
a small  turnip,  two  tablespoonluls  of  flour,  and  a little 
white  pepper,  add  a gallon  of  water,  let  all  boil  for  two 
hours;  then  take  out  the  tails  and  cut  the  meat  into 
small  pieces,  return  the  bones  to  the  pot,  for  a short 
time,  boil  for  another  hour,  then  strain  the  soup,  and 
rinse  two  spoonfuls  of  arrowroot  to  add  to  it  with  the 
meat  cut  from  the  bones,  and  let  all  boil  for  a quarter  of 
an  hour. 

VEGETABLE  SOUP. 

Two  pounds  of  coarse,  lean  beef,  cut  into  strips,  two 
pounds  of  knuckle  of  veal  chopped  to  pieces,  two  pounds 
of  mutton  bones,  and  the  bones  left  from  your  cold  veal 
cracked  to  splinters,  pound  of  lean  ham,  four  large  car- 
rots, two  turnips,  two  onions,  bunch  of  herbs,  three 
tablespoon fuls  of  butter,  and  two  of  flour,  one  table- 
spoonful of  sugar,  salt  and  pepper,  seven  quarts  of  water. 

Put  on  meat,  bones,  herbs  and  water,  and  cook  slow- 
ly five  hours.  Strain  the  soup,  of  which  there  should 
be  five  quarts.  Season  meat  and  bones,  and  put  into  the 


THE  EVERYDAY  COOK  BOOK. 


21 


stock-pot  with  three  quarts  of  liquor.  Save  this  for  days 
to  come.  While  the  soup  for  to-day  is  cooling  that  you 
may  take  off  the  fat,  put  the  butter  into  a frying  pan 
with  sliced  carrots,  turnips  and  onions,  and  fry  to  a light 
brown.  Now,  add  a pint  of  the  skimmed  stock,  and 
stew  the  vegetables  tender,  stir  in  the  flour  wet  with  wa- 
ter, and  put  all,  with  your  cooled  stock,  over  the  fire  in 
the  soup-kettle.  Season  with  sugar,  Cayenne  pepper 
and  salt,  boil  five  minutes,  rub  through  a colander,  then 
a soup-sieve,  heat  almost  to  boiling,  and  serve 

MACARONI  SOUP. 

To  a rich  beef  or  other  soup,  in  which  there  is  no 
seasoning  other  than  pepper  or  salt,  take  half  a pound  of 
small  pipe-macaroni,  boil  it  in  clear  water  until  it  is  ten- 
der, then  drain  it  and  cut  it  in  pieces-  of  an  inch  in 
length,  boil  it  for  fifteen  minutes  in  the  soup  and  serve. 

VERMICELLI  SOUP. 

Swell  quarter  of  a pound  of  vermicelli  in  a quart  of 
warm  water,  then  add  it  to  a good  beef,  veal,  lamb  or 
chicken  soup  or  broth  with  quarter  of  a pound  of  sweet 
butter;  let  the  soup  boil  for  fifteen  minutes  after  it  is 
added. 

CHICKEN  CREAM  SOUP. 

Boil  an  old  fowl,  with  an  onion,  in  four  quarts  of 
cold  water,  until  there  remain  but  two  quarts.  Take 
it  out  and  let  it  get  cold.  Cut  off*  the  whole  of  the 
breast,  and  chop  very  fine.  Mix  with  the  pounded  yolks 
of  two  hard-boiled  eggs,  and  rub  through  a colander. 
Cool,  skim,  and  strain  the  soup  into  a soup-pot.  Season, 


22 


THE  EVERYDAY  COOK  BOOK. 


add  the  chicken-and-egg  mixture,  simmer  ten  minutes, 
and  pour  into  the  tureen.  Then  add  a small  cup  of  boil- 
ing milk. 

MOCK-TURTLE  SOUP. 

Clean  and  wash  a calf’s  head,  split  it  in  two,  save  the 
brains,  boil  the  head  until  tender  in  plenty  of  water;  put 
a slice  of  fat  ham,  a bunch  of  parsley  cut  small,  a sprig 
of  thyme,  two  leeks  cut  small,  six  cloves,  a teaspoonful 
of  pepper  and  three  ounces  ot  butter,  into  a etew-pan, 
and  fry  them  a nice  brown ; then  add  the  water  in  which 
the  head  was  boiled,  cut  the  meat  from  the  head  in  neat 
square  pieces,  and  put  them  to  the  soup;  add  a pint  of 
Madeira  and  one  lemon  sliced  thin,  and  Cayenne  pepper 
and  salt  to  taste;  let  it  simmer  gently  for  two  hours, 
then  skim  it  clear  and  serve. 

Make  a forcemeat  of  the  brains  as  follows:  Put 

them  in  a stew  pan,  pour  hot  water  over,  and  set  it  over 
the  fire  for  a few  minutes,  then  take  them  up,  chop  them 
small,  with  a sprig  of  parsley,  a saltspoonful  of  salt  and 
pepper  each,  a tablespoonful  of  wheat  flour,  the  same  of 
butter,  and  one  well-beaten  egg;  make  it  in  small  balls, 
and  drop  them  in  the  soup  fifteen  minutes  before  it  is 
taken  from  the  fire;  in  making  the  balls,  a little  more 
flour  may  be  necessary.  Egg-balls  may  also  be  added. 

HARD  PEA  SOUP. 

Many  persons  keep  the  bones  of  their  roast  in  order 
to  convert  them  into  stock  for  pea  soup,  which  is,  to  my 
taste,  one  of  the  most  relishable  of  all  soups,  and  a fa- 
mous dish  for  cold  weather,  with  this  advantage  in  its 
favor,  that  it  may  be  made  from  almost  anything.  Cap- 
ital stock  for  pea  soup  can  be  made  from  a knuckle  of 


THE  EVERYDAY  COOK  BOOK. 


23 


ham  or  from  a piece  of  pickled  pork.  Supposing  that 
some  such  stock  is  at  hand  to  the  extent  of  about  two 
quarts,  procure,  say,  two  pounds  of  split  peas,  wash  them 
well,  and  then  soak  them  for  a night  in  water  to  which 
a very  little  piece  of  soda  has  been  added  (the  floating 
peas  should  be  all  thrown  away),  strain  out  the  peas  and 
place  them  in  the  stock,  adding  a head  of  celery,  a cut- 
down  carrot  and  a large  onion  or  two,  and  season  with  a 
pinch  of  curry  powder,  or  half  an  eggspoonful  of  Cay- 
enne pepper.  Boil  with  a lid  on  the  pot  till  all  is  soft, 
skimming  off  the  scum  occasionally,  and  then  carefully 
strain  into  a well-warmed  tureen,  beating  the  pulp 
through  the  strainer  with  a spoon.  Serve  as  hot  as  pos- 
sible, placing  a breakfastcupful  of  crumbled  toast  (bread) 
into  the  tureen  before  the  soup  is  dished.  Much  of  the 
success  in  preparing  this  soup  lies  in  the  “straining,” 
which  ought  to  be  carefully  attended  to.  A wire  sieve 
is  best;  but  an  active  housewife  must  never  stick.  If 
she  has  not  a sieve  made  for  the  purpose,  she  can  fold  a 
piece  of  net  two  or  three  times,  and  use  that.  When  a 
knuckle  of  ham  has  been  used  to  make  the  stock  it 
should  form  a part  of  the  dinner,  with  potatoes,  or  it 
may  be  used  as  a breakfast  or  supper  relish. 

GREEN  PEA  SOUP. 

Wash  a small  quarter  of  lamb  in  cold  water,  and 
put  it  into  a soup-pot  with  six  quarts  of  cold  water;  add 
to  it  two  tablespoonfuls  of  salt,  and  set  it  over  a moder- 
ate fire — let  it  boil  gently  for  two  hours,  then  skim  it 
clear,  add  a quart  of  shelled  peas,  and  a teaspoonful  of 
pepper ; cover  it,  and  let  it  boil  for  half  an  hour,  then 
having  scraped  the  skins  from  a quart  of  small  young 
potatoes,  add  them  to  the  soup;  cover  the  pot,  and  let 


24 


THE  EVERYDAY  COOK  BOOK. 


it  boil  for  half  an  hour  longer;  work  quarter  of  a pound 
of  butter,  and  a dessert  spoonful  of  flour  together,  and 
add  them  to  the  soup  ten  or  twelve  minutes  before  tak- 
ing it  off  the  fire. 

Serve  the  meat  on  a dish  with  parsley  sauce  over, 
and  the  soup  in  a tureen. 

POTATO  SOUP 

Potato  soup  is  suitable  for  a cold  day.  Make  it  in 
the  following  manner:  Get  as  many  beef  or  ham  bones 
as  you  can,  and  smash  them  into  fragments.  Add  a little 
bit  of  lean  ham  to  give  flavor.  Boil  the  bone  and  ham 
for  two  hours  and  a half  at  least.  The  bone  of  a roast 
beef  is  excellent.  Strain  off  the  liquor  carefully,  empty 
the  bones  and  debris  of  the  ham,  restore  the  liquor  to  the 
pot,  and  place  again  on  the  fire.  Having  selected,  washed 
and  pared  some  nice  potatoes,  cut  them  into  small  pieces, 
and  boil  them  in  the  stock  till  they  melt  away.  An 
onion  or  two  may  also  be  boiled  among  the  bones  to  help 
the  flavor.  I do  not  like  thick  potato  soup,  and  I usu- 
ally strain  it  through  a hair  sieve,  after  doing  so  placing 
it  again  on  the  fire,  seasoning  it  with  pepper  and  salt  to 
taste.  A stick  of  celery  boiled  with  the  bones  is  an  im- 
provement. Make  only  the  quantity  required  for  the 
day,  as  potato  soup  is  best  when  it  is  newly  made. 

TOMATO  SOUP. 

Tomato  soup  is  a much  relished  American  dish,  and 
is  prepared  as  follows:  Steam,  or  rather  stew  slowly,  a 
mess  of  turnips,  carrots,  and  onions,  also  a stalk  of  celery, 
with  half  a pound  of  lean  ham  and  a little  bit  of  fresh 
butter  over  a slow  fire  for  an  hour  or  so.  Then  add  two 


THE  EVERYDAY  COOK  BOOK. 


S5 

quarts  of  diluted  stock  or  of  other  liquor  in  which  meat 
has  been  boiled,  as  also  eight  or  ten  ripe  tomatoes.  Stew 
the  whole  for  an  hour  and  a half,  then  pass  through  the 
sieve  into  the  pan  again ; add  a little  pepper  and  salt, 
boil  for  ten  minutes  and  serve  hot. 

GAME  SOUP. 

Two  grouse  or  partridges,  or  if  you  have  neither,  use 
a pair  ot  rabbits ; half  a pound  of  lean  ham ; two  medium- 
sized onions ; one  pound  of  lean  beef,  fried  bread ; butter 
for  frying;  pepper,  salt,  and  two  stalks  of  white  celery 
cut  into  inch  lengths;  three  quarts  of  water. 

Joint  your  game  nea'^y;  cut  the  ham  and  onions 
into  small  pieces,  and  fry  A butter  to  a light  brown. 
Put  into  a soup-pot  with  fhe  beef,  cut  into  strips,  and  a 
little  pepper.  Pour  on  water;  heat  slowly,  and  stew 
gently  two  hours.  Take  out  the  pieces  of  bird,  and  cover 
in  a bowl;  cook  the  soup  an  hour  longer;  strain;  cool; 
drop  in  the  celery,  and  simmer  ten  minutes.  'Pour  upon 
fried  bread  in  the  tureen. 

CELERY  SOUP. 

Celery  soup  may  be  made  with  white  stock.  Cut 
down  the  white  of  half  a dozen  heads  of  celery  into  little 
pieces  and  boil  it  in  four  pints  of  white  stock,  with  a 
quarter  of  a pound  of  lean  ham  and  two  ounces  of  butter. 
Simmer  gently  for  a full  hour,  then  drain  through  a sieve, 
return  the  liquor  to  pan  and  stir  in  a few  spoonsful  of 
cream  with  great  care.  Serve  with  toasted  bread,  and,  if 
Jked,  thicken  with  a little  flour.  Season  to  taste. 

OYSTER  SOUP. 

Two  quarts  of  oysters,  one  quart  of  milk,  two  table- 


36 


THE  EVERYDAY  COOK  BOOK. 


spoonfuls  of  butter,  one  teacupful  hot  water;  pepper, 
salt. 

Strain  all  the  liquor  from  the  oysters;  add  the  water 
and  heat.  When  near  the  boil,  add  the  seasoning,  then 
the  oysters.  Cook  about  five  minutes  from  the  time 
they  begin  to  simmer,  until  they  “ ruffle.”  Stir  in  the 
butter;  cook  one  minute  and  pour  into  the  tureen.  Stir 
in  the  boiling  milk,  and  send  to  table. 

IRISH  STEW.— STOVED  POTATOES. 

These  form  excellent  and  nutritious  dishes.  The 
former  dish  can  be  made  from  a portion  of  the  back  ribs 
or  neck  of  mutton,  the  fleshy  part  of  which  must  be  cut 
into  cutlets.  Flatten  these  pieces  of  meat  with  a roller, 
and  dip  them  in  a composition  of  pepper,  salt  and  flour. 
Peel  potatoes  and  slice  them  to  the  extent  of  two  pounds 
of  potatoes  for  every  pound  of  meat.  An  onion  or  two 
sliced  into  small  bits  will  be  required.  Before  building 
the  materials  into  a goblet,  melt  a little  suet  or  dripping 
in  it,  then  commence  by  laying  in  the  pot  a layer  of  po- 
tatoes, which  dust  well  with  pepper  and  salt,  then  a layer 
of  meat  sprinkled  with  the  chopped  onions,  and  so  on 
till  the  goblet  is  pretty  full.  Fill  in  about  a breakfast- 
cupful  of  the  gravy,  if  there  be  any, in  the  house;  if  not, 
water  will  do.  Finish  off  with  a treble  row  of  potatoes 
on  the  top.  Let  the  mess  stew  slowly  for  about  three 
hours,  taking  great  care  to  keep  the  lid  so  tight  that  none 
of  the  virtue  can  escape — letting  away  the  steam  is  just 
letting  away  the  flavor.  Shake  the  pot  occasionally  with 
some  force,  to  prevent  burning.  Some  cooks  in  prepar- 
ing this  dish,  boil  the  potatoes  for  some  time,  and  then 
pour  and  dry  th^m  well ; others  add  a portion  of  kidney 


THE  EVERYDAY  COOK  BOOK. 


27 


to  the  stew;  while  extravagant  people  throw  in  a few 
oysters,  a slice  or  two  of  lean  ham,  or  a ham  shank. 
Irish  stew  should  be  served  as  hot  as  possible.  It  is  a 
savory  and  inexpensive  dish  for  cold  weather. — Stoved 
potatoes  are  prepared  much  in  the  same  way.  Cut  down 
what  of  the  Sunday’s  roast  is  left,  and  proceed  with  it 
just  as  you  would  with  the  neck  of  mutton.  Some  cooks 
would  stew  the  bones  of  the  roast,  in  order  to  make  a 
gravy  in  which  to  stove  the  meat  and  potatoes,  but  the 
Dones  will  make  excellent  potato  soup.  Irish  stew  is  an 
excellent  dish  for  skaters  and  curlers.  It  is  sometimes 
known  as  “hot  pot.” 

TO  GET  UP  A SOUP  IN  HASTE. 

Chop  some  cold  cooked  meat  fine,  and  put  a pint 
into  a stew-pan  with  some  gravy,  season  with  pepper  and 
salt  and  a little  butter  if  the  gravy  is  not  rich,  add  a 
little  flour  moistened  with  cold  water,  and  three  pints 
boiling  water,  boil  moderately  half  an  hour.  Strain  over 
some  rice  or  nicely  toasted  bread,  and  serve.  Uncooked 
meat  may  be  used  by  using  one  quart  of  cold  water  to  a 
pound  of  chopped  meat,  and  letting  it  stand  half  an  hour 
before  boiling.  Celery  root  may  be  grated  in  as  season- 
ing, or  a bunch  of  parsley  thrown  in. 

TO  COLOR  SOUPS. 

A fine  amber  color  is  obtained  by  adding  finely- 
grated  carrot  to  the  clear  stock  when  it  is  quite  free  from 
scum. 

Red  is  obtained  by  using  red  skinned  tomatoes  from 
which  the  skins  and  seeds  have  been  strained  out. 


28 


THE  EVERYDAY  COOK  BOOK 


Only  white  vegetables  should  be  used  in  white 
soups,  as  chicken. 

Spinach  leaves,  pounded  in  a mortar,  and  the  juice 
expressed,  and  added  to  the  soups,  will  give  a green 
color. 

Black  beans  make  an  excellent  brown  soup.  The 
same  color  can  be  gotten  by  adding  burnt  sugar  or 
browned  flour  to  clear  stock. 


THE  EVERYDAY  COOK  BOOK. 


29 


FISH. 


Fish  are  good,  when  the  gills  are  red,  eyes  are  full, 
and  the  body  of  the  fish  is  firm  and  stiff.  After  wash- 
ing them  well,  they  should  be  allowed  to  remain  for  a 
short  time  in  salt  water  sufficient  to  cover  them;  before 
cooking  wipe  them  dry,  dredge  lightly  with  flour,  and 
season  with  salt  and  pepper.  Salmon,  trout  and  other 
small  fish  are  usually  fried  or  broiled;  all  large  fish 
should  be  put  in  a cloth,  tied  closely  with  twine,  and 
placed  in  cold  water,  when  they  may  be  put  over  the 
fire  to  boil.  When  fish  are  baked,  prepare  the  fish  the 
same  as  for  boiling,  and  put  in  the  oven  on  a wire  grid- 
iron, over  a dripping  pan. 

BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up 
neatly  in  a mosquito-net  bag,  and  boil  a quarter  of  an 
hour  to  the  pound  in  hot,  salted  water.  When  done,  un- 
wrap with  care,  and  lay  upon  a hot  dish,  taking  care  not 
to  break  it.  Have  ready  a large  cupful  ot  drawn  butter, 
very  rich,  in  which  has  been  stirred  a tablespoonful  of 
minced  parsley  and  the  juice  of  a lemon.  Pour  half  up- 
on the  salmon,  and  serve  the  rest  in  a boat.  Garnish 
with  parsley  and  sliced  eggs. 

Here  is  a recipe  for  a nice  'pickle  for  cold  salmon 


60 


THE  EVERYDAY  COOK  BOOK. 


made  out  of  the  liquor  in  which  the  tish  has  been  boiled, 
of  which  take  as  much  as  you  wish,  say  three  breakfast 
cupfuls,  to  which  add  vinegar  to  taste,  (perhaps  a tea- 
cupful will  be  enough),  a good  pinch  of  pepper,  a 
dessert-spoonful  of  salt.  Boil  for  a few  minutes  with  a 
sprig  or  two  of  parsley  and  a little  thyme.  After  it  has 
become  quite  cold,  pour  it  over  the  fish. 

BROILED  SALMON. 

Cut  some  slices  about  an  inch  thick,  and  broil  them 
over  a gentle  bright  fire  of  coals,  for  ten  or  twelve  min- 
utes. When  both  sides  are  done,  take  them  on  to  a hot 
dish ; butter  each  slice  well  with  sweet  butter ; strew  over 
each  a very  little  salt  and  pepper  to  taste,  and  serve. 

BAKED  SALMON. 

Clean  the  fish,  rinse  it,  and  wipe  it  dry ; rub  it  well 
outside  and  in,  with  a mixture  of  pepper  and  salt,  and 
fill  it  with  a stuffing  made  with  slices  of  bread,  buttered 
freely  and  moistened  with  hot  milk  or  water  (add  sage 
or  thyme  to  the  season  if  liked);  tie  a thread  around  the 
fish  so  as  to  keep  the  stuffing  in  (take  off  the  thread  be- 
fore serving);  lay  muffin  rings,  or  a trivet  in  a dripping 
pan,  lay  bits  of  butter  over  the  fish,  dredge  flour  over 
and  put  it  on  the  rings;  put  a pint  of  hot  water  in  the 
pan,  to  baste  with;  bake  one  hour  if  a large  fish,  in  a 
quick  oven;  baste  frequently.  When  the  fish  is  taken 
up,  having  cut  a lemon  in  very  thin  slices,  put  them  in 
the  pan  and  let  them  fry  a little;  then  dredge  in  a tea- 
spoonful of  wheat  flour;  add  a small  bit  of  butter;  stir 
it  about,  and  let  it  brown  without  burning  for  a little 

i 


THE  EVERYDAY  COOK  BOOK. 


31 


while,  then  add  half  a teacupful  or  more  of  boiling  wa- 
ter, stir  it  smooth,  take  the  slices  of  lemon  into  the  gravy 
boat,  and  strain  the  gravy  over.  Serve  with  boiled  pota- 
toes. The  lemon  may  be  omitted  if  preferred,  although 
generally  it  will  be  liked 

SALMON-TROUT. 

Dressed  the  same  as  salmon 

SPICED  SALMON  (PICKLED). 

Boil  a salmon,  and  after  wiping  it  dry,  set  it  to 
cool ; take  of  the  water  in  which  it  was  boiled,  and  good 
vinegar  each  equal  parts,  enough  to  cover  it;  add  to  it 
one  dozen  cloves,  as  many  small  blades  of  mace,  or  sliced 
nutmeg,  one  teaspoonful  of  whole  pepper,  and  the  same 
of  alspice;  make  it  boiling  hot,  skim  it  clear,  add  a small 
bit  of  butter  (the  size  ot  a small  egg)  and  pour  it  over 
the  fish;  set  it  in  a cool  place.  When  cold  it  is  fit  for 
use,  and  will  keep  for  a long  time,  covered  close  in  a c 
place.  Serve  instead  of  pickled  oysters  for  supper. 

A fresh  cod  is  very  nice  done  in  the  same  manner, 
as  is  also  a striped  sea  bass. 

SALMON  AND  CAPER  SAUCE. 

Two  slices  of  salmon,  one  quarter  pound  butter,  one 
half  teaspoonful  of  chopped  parsley,  one  shalot;  salt, 
pepper  and  grated  nutmeg  to  taste. 

Mode : Lay  the  salmon  in  a baking-dish,  place  pieces 
of  butter  over  it  and  add  the  other  ingredients,  rubbing 
a little  of  the  seasoning  into  the  fish ; baste  it  frequently ; 
when  done  take  it  out  and  drain  for  a minute  or  two; 


32 


THE  EVERYDAY  COOK  BOOK. 


lay  it  in  a dish,  pour  caper  sauce  over  it  and  serve;  saL 
mon  dressed  in  this  way,  with  tomato  sauce,  is  very  de- 
licious. 

SALMON  CUTLETS. 

Cut  the  slices  one  inch  thick  and  season  them  with 
pepper  and  salt;  butter  a sheet  of  white  paper,  lay  each 
slice  on  a separate  piece  with  their  ends  twisted ; boil 
gently  over  a clear  fire  and  serve  with  anchovy  or  caper 
sauce.  When  high  seasoning  is  required,  add  a few 
chopped  herbs  and  a little  spice, 

DRIED  OR  SMOKED  SALMON. 

Cut  the  fish  down  the  back,  take  out  the  entrails  and 
roe,  scale  it,  and  rub  the  outside  and  in  with  common  salt 
and  hang  it  to  drain  for  twenty-four  hours. 

Pound  three  ounces  of  saltpetre,  two  ounces  of  coarse 
% It  and  two  of  coarse  brown  sugar;  mix  these  well  to- 
gether and  rub  the  salmon  over  every  part  with  it,  then 
lay  it  on  a large  dish  for  two  days,  then  rub  it  over  with 
common  salt,  and  in  twenty-four  hours  it  will  be  fit  to 
dry.  Wipe  it  well,  stretch  it  open  with  two  sticks  and 
hang  it  in  a chimney,  with  a smothered  wood  fire,  or  a 
smoke-house,  or  in  a dry,  cool  place. 

Shad  done  in  this  manner  are  very  fine. 

BOILED  COD. 

Lay  the  fish  in  cold  water,  a little  salt,  for  half  an 
hour.  Wipe  dry,  and  sew  up  in  a linen  cloth,  coarse  and 
clean  fitted  to  the  shape  of  the  piece  of  cod.  Have  but 
one  fold  over  each  part.  Lay  in  the  fish  kettle,  cover 


VEGETABLES. 


The  first  consideration  in  the  purchase  of  vegetables  is  to  have  due  re- 


gard to  tho  variations  of  taste 
undergo  in  different  seasons, 
lerentfrom  those  of  Autumn 


which  the  same  vegetables 
for  instance,  are  very  dif- 


FRUIT. 

Some  fruits  are  of  the  highest  value  as  articles  of  food,  whilst  others 
are  generally  regarded  as  articles  of  luxury.  The.  coolness  of  succulent 
fruits  renders  them  peculiarly  grateful  in  warm  climates,  and  are  alwa5jP- 
woinnmji  and  refreshing  as  a dessert. 


PASTES. 

Pastes  are  comprised  as  follows:  Maccaroni,  Rice,  Sago,  Tapioca,  &c., 
and  are  made  into  numerous  delectable  dishes,  the  preparation  of  which  ij 
fully  described  in  this  volume. 


HORS-D’OETJVRE. 

A selected  list  of  the  Hors-D’oeuvre  comprises  the  following:  Radishes, 
Gherkins,  Olives,  Anchovies.  Cucumbers,  Artichokes,  Pickled  Herrings. 
Pickled  Oysters,  Mixed  Pickles. 


THLE  EVERYDAY  COOK  BOOK. 


33 

with  boiling  water,  salted  at  discretion.  Allow  nearly 
an  hour  for  a piece  weighing  four  pounds. 

COD  PIE. 

Any  remains  of  cold  cod,  twelve  oysters,  sufficient 
melted  butter  to  moisten  it;  mashed  potatoes  enough  to 
fill  up  the  dish. 

Mode:  Flake  the  fish  from  the  bone,  and  carelully 
take  away  all  the  skin.  Lay  it  in  a pie-dish,  pour  over 
the  melted  butter  and  oysters  (or  oyster  sauce,  if  there  is 
any  left),  and  cover  with  mashed  potatoes.  Bake  for  half 
an  hour,  and  send  to  table  of  a nice  brown  color. 

DRIED  CODFISH. 

This  should  always  be  laid  in  soak  at  least  one  night 
before  it  is  wanted;  then  take  off  the  skin  and  put  it  in 
plenty  of  cold  water;  boil  it  gently  (skimming  it  mean- 
while) for  one  hour,  or  tie  it  in  a cloth  and  boil  it. 

Serve  with  egg  sauce ; garnish  with  hard-boiled  eggs 
cut  in  slices,  and  sprigs  of  parsley.  Serve  plain  boiled 
or  mashed  potatoes  with  it. 

STEWED  SALT  COD- 

Scald  some  soaked  cod  by  putting  it  over  the  fire  in 
boiling  water  for  ten  minutes;  then  scrape  it  white,  pick 
it  in  flakes,  and  put  it  in  a stew-pan,  with  a tablespoonful 
of  butter  worked  into  the  same  of  flour,  and  as  much 
milk  as  will  moisten  it;  let  it  stew  gently  for  ten  min- 
utes; add  pepper  to  taste,  and  serve  hot;  put  it  in  a deep 
dish,  slice  hard-boiled  eggs  over,  and  sprigs  of  parsley 

around  the 

2 


84 


THE  EVERYDAY  COOK  BOOK. 


This  is  a nice  relish  for  breakfast,  with  coffee  and 
tea,  and  rolls  or  toast. 

CODFISH  CAKES. 

First  boil  soaked  cod,  then  chop  it  fine,  put  to  it  an 
equal  quantity  of  potatoes  boiled  and  mashed;  moisten 
it  with  beaten  eggs  or  milk,  and  a bit  of  butter  and  a 
little  pepper;  form  it  in  small,  round  cakes,  rather  more 
than  a half  inch  thick;  flour  the  outside,  and  fry  in  hot 
lard  or  beef  drippings  until  they  are  a delicate  brown; 
like  fish,  these  must  be  fried  gently,  the  lard  being  boil- 
ing hot  when  they  are  put  in ; when  one  side  is  done  turn 
the  other.  Serve  for  breakfast. 

BOILED  BASS. 

Put  enough  water  in  the  pot  for  the  fish  to  swim 
m,  easily.  Add  half  a cup  of  vinegar,  a teaspoonful  of 
salt,  an  onion,  a dozen  black  peppers,  and  a blade  of  mace. 
Sew  up  the  fish  in  a piece  of  clean  net,'  fitted  to  its  shape. 
Heat  slowly  for  the  first  half  hour,  then  boil  eight  min- 
utes, at  least,  to  the  pound,  quite  fast.  Unwrap,  and  pour 
over  it  a cup  of  drawn  butter,  based  upon  the  liquor  in 
which  the  fish  was  boiled,  with  the  juice  of  half  a lemon 
stirred  into  it.  Garnish  with  sliced  lemon. 

FRIED  BASS. 

Clean,  wipe  dry,  inside  and  out,  dredge  with  flour, 
and  season  with  salt.  Fry  in  hot  butter,  beef-dripping, 
or  sweet  lard.  Half-butter,  lialf-lard  is  a good  mixture 
for  frying  fish.  The  moment  the  fish  are  done  to  a good 


THE  EVERYDAY  COOK  BOOK. 


35 


brown  take  them  from  the  fat  and  drain  in  a hot  col- 
ander. Garnish  with  parsley. 

TO  FRY  OR  BROIL  FIH  PROPERLY. 

After  the  fish  is  well  cleansed,  lay  it  on  a folded 
towel  and  dry  out  all  the  water;  when  W'ell  wiped  and 
dry,  roll  it  in  wheat  flour,  rolled  crackers,  grated  stale 
bread  or  Indian  meal,  whichever  may  be  preferred;  wheat 
flour  will  generally  be  liked. 

Have  a thick-bottomed  frying-pan  or  spider  with 
plenty  of  sweet  lard  salted  (a  tablespoonful  of  salt  to  each 
pound  of  lard)  for  fresh  fish  which  have  not  been  pre- 
viously salted;  let  it  become  boiling  hot,  then  lay  the 
fish  in  and  let  it  fry  gently  until  one  side  is  a fine  deli- 
cate brown,  then  turn  the  other;  when  both  are  done  take 
it  up  carefully  and  serve  quickly,  or  keep  it  covered  with 
a tin  cover,  and  set  the  dish  where  it  will  keep  hot. 

BAKED  BLACK  BASS. 

Eight  good-sized  onions  chopped  fine,  half  that  quan- 
tity of  bread  crumbs,  butter  size  of  hen’s  egg,  plenty  of 
pepper  and  salt,  mix  thoroughly  with  anchovy  sauce  un- 
til quite  red;  stuff  your  fish  with  this  compound  and 
pour  the  rest  over  it,  previously  sprinkling  it  with  a lit- 
tle red  pepper.  Shad,  pickerel  and  trout  are  good  the 
same  way.  Tomatoes  can  be  used  instead  of  anchovies, 
and  are  more  economical.  If  using  them,  take  pork  in 
place  of  butter  and  chop  fine. 

BROILED  MACKEREL. 

Pepper  and  salt  to  taste,  a small  quantity  of  oil. 


36 


THE  EVERYDAY  COOK  BOOK. 


Mackerel  should  never  be  washed  when  intended  to  be 
broiled,  but  merely  wiped  very  clean  and  dry  after  taking 
out  the  gills  and  inside.  Open  the  back,  and  put  in 
a little  pepper,  salt,  and  oil;  broil  it  over  a clear  fire, 
turn  it  over  on  both  sides,  and  also  on  the  back.  When 
sufficiently  cooked,  the  flesh  can  be  detached  from  the 
bone,  which  will  be  in  about  ten  minutes  for  a small 
mackerel.  Chop  a little  parsley,  work  it  up  in  the  but- 
ter, with  pepper  and  salt  to  taste,  and  a squeeze  of  lemon 
juice,  and  put  it  in  the  back.  Serve  before  the  butter  is 
quite  melted. 

Mode : Scale  and  clean  the  pike,  and  fasten  the  tail 
in  its  mouth  by  means  of  a skewer.  Lay  it  in  cold  water, 
and  when  it  boils  throw  in  the  salt  and  vinegar.  The 
time  for  boiling  depends,  of  course,  on  the  size  of  the 
fish;  but  a middling-sized  pike  will  take  about  half  an 
hour.  Serve  with  Dutch  or  anchovy  sauce,  and  plain 
melted  butter. 

Mackerel  baked  will  be  found  palatable.  Clean  and 
trim  the  fish  nicely,  say  four  large  ones,  or  half  a dozen 
small  ones,  bone  them  and  lay  neatly  in  a baking  dish, 
or  a bed  of  potato  chips  well  dusted  with  a mixture  of 
pepper  and  salt;  on  the  potatoes  place  a few  pieces  of 
butter.  Dust  the  fish  separately  with  pepper  and  salt, 
and  sprinkle  slightly  with  a diluted  mixture  of  anchovy 
sauce  and  catsup.  Bake  three-quarters  of  an  hour. 

SALT  MACKEREL  WITH  CREAM  SAUCE. 

Soak  over  night  in  lukewarm  water,  changing  this 
in  the  morning  for  ice-cold.  Bub  all  the  salt  off,  and 
wipe  dry.  Grease  your  gridiron  with  butter,  and  rub  the 
fish  on  both  sides  with  the  same,  melted.  Then  broil 


THE  EVERYDAY  COOK  BOOK. 


37 


quickly  over  a clear  fire,  turning  with  a cake-turner  so  as 
not  to  break  it.  Lay  upon  a hot  water  dish  and  cover 
until  the  sauce  is  ready. 

Heat  a small  cup  of  milk  to  scalding.  Stir  into  it  a 
teaspoonful  of  corn-starch  wet  up  with  a little  water. 
When  this  thickens,  add  two  tablespoonfuls  of  butter, 
pepper,  salt,  and  chopped  parsley.  Beat  an  egg  light, 
pour  the  sauce  gradually  over  it,  put  the  mixture  again 
over  the  fire,  and  stir  one  minute,  not  more.  Pour  upon 
the  fish,  and  let  all  stand,  covered,  over  the  hot  water  in 
the  chafing  dish.  Put  fresh  boiling  water  under  the  dish 
before  sending  to  table. 

BOILED  EELS. 

Four  small  eels,  sufficient  water  to  cover  them;  a 
large  bunch  of  parsley. 

Choose  small  ells  for  boiling,  put  them  on  a stew- 
pan  with  the  parsley,  and  just  sufficient  water  to  cover 
them ; simmer  till  tender.  Take  them  out,  pour  a little 
parsley  and  butter  over  them,  and  serve  some  in  a 
tureen. 

FRICASSEED  EELS. 

After  skinning,  cleaning,  and  cutting  five  or  six  eels 
in  pieces  of  two  inches  in  length,  boil  them  in  water  nearly 
to  cover  them,  until  tender;  then  add  a good-sized  bit  of 
butter,  with  a teaspoonful  of  wheat  flour  or  rolled  cracker, 
worked  into  it,  and  a little  scalded  and  chopped  parsley ; 
add  salt  and  pepper  to  taste,  and  a wine-glass  of  vinegar 
if  liked ; let  them  simmer  for  ten  minutes  and  serve  hot. 

FRIED  EELS* 

After  cleaning  the  eels  well,  cut  them  in  pieces  two 


THE  EVERYDAY  COOK  BOOK. 


38 

inches  long;  wash  them  ana  wipe  them  ary;  roll  them 
in  wheat  flour  or  rolled  cracker,  and  fry  as  directed  for 
other  fish,  in  hot  lard  or  beef  dripping,  salted.  They 
shouM  be  browned  all  over  and  thoroughly  done. 

Eels  may  be  prepared  in  the  same  manner  and 
broiled. 

COLLARED  EELS. 

One  large  eel,  pepper  and  salt  to  taste;  two  blades 
of  mace,  two  cloves,  a little  alspice  very  finely  pounded, 
six  leaves  of  sage,  and  a small  bunch  of  herbs  minced 
very  small. 

Mode:  Bone  the  eel  and  skin  it;  split  it,  and  sprinkle 
it  over  with  die  ingredients,  taking  care  that  the  spice*® 
are  very  finely  pounded,  and  the  herbs  chopped  very 
small.  Boll  it  up  and  bind  with  a broad  piece  of  tape, 
and  boil  it  in  water,  mixed  with  a little  salt  and  vinegar, 
till  tender.  It  may  either  be  served  whole  or  cut  in 
slices;  and  when  cold,  the  eel  should  be  kept  in  the  liq- 
uor it  was  boiled  in  but  with  a little  more  vinegar  put 
to  it. 

FRIED  TROUT. 

They  must,  of  course,  be  nicely  cleaned  and  trimmed 
all  round,  but  do  not  cut  off  their  heads.  Dredge  them 
well  with  flour,  and  fry  in  a pan  of  boiling  hot  fat  or  oil. 
Turn  them  from  side  to  side  till  they  are  nicely  browned, 
and  quite  ready.  Drain  off  all  the  fat  before  sending  the 
fish  to  table;  garnish  them  with  a few  sprigs  of  parsley, 
and  provide  plain  melted  butter.  If  preferred,  the  trout 
can  be  larded  with  beaten  egg,  and  be  then  dipped  in 
bread  crumb.  The  frying  will  occupy  from  five  to  ^ight 


the  everyday  cook  book. 


39 


minutes,  according  to  size.  Very  large  trout  can  be  cut 

in  pie* 

TROUT  IN  JELLY  (or  other  Fish). 

This  is  a beautiful  supper  dish,  and  may  be  arranged 
as  follows:  Turn  the  fish  into  rings,  with  tail  in  mouth, 
prepare  a seasoned  water  in  which  to  boil  the  trout ; the 
water  should  have  a little  vinegar  and  salt  in  it,  and  may 
be  flavored  with  a shallot  or  clove  or  garlic.  When  the 
water  is  cold,  place  the  trout  in  it,  and  boil  them  very 
gently,  so  as  not  to  hash  or  break  them.  When  done, 
lift  out  and  drain.  Baste  with  fish  jelly,  for  which  a 
recipe  is  given  elsewhere,  coat  after  coat,  as  each  coat 
hardens.  Arrange  neatly  and  serve. 

BOILED  TROUT. 

Let  the  water  be  thouroughly  a-boil  before  you  put 
in  the  fish.  See  that  it  is  salt,  and  that  a dash  of  vinegar 
has  been  put  in  it.  Remove  all  scum  as  it  rises,  and  boil 
the  fish  till  their  eyes  protrude.  Lift  them  without 
breaking,  drain  off  the  liquor,  and  serve  on -a  napkin  if 
you  like.  To  be  eaten  with  a sauce  according  to  tastev 
that  is,  it  it  can  be  made  of  anchovies  or  shrimps. 

BROILED  TROUT. 

Clean  and  split  them  open,  season  with  a little  salt 
and  Cayenne;  dip  in  whipped  egg,  dredge  with  flour  and 
brander  over  a clear  fire.  Serve  with  sauce. 

BAKED  HADDOCK. 

Choose  a nice  fish  of  about  six  pounds,  which  tel 


40 


THE  EVEKYDAY  COOK  BOOK. 


and  scrape  nicely,  gutting  it  carefully,  fill  the  vacuum 
with  a stuffing  of  veal,  chopped  ham,  and  bread  crumbs, 
sew  up  with  strong  thread,  and  shape  the  fish  round, 
putting  its  tail  into  its  mouth,  or,  if  two  are  required,  lay 
them  along  the  dish  reversed — that  is,  tail  to  head;  rub 
over  with  plenty  of  butter,  or  a batter  of  eggs  and  fiour, 
and  then  sprinkle  with  bread-crumbs.  Let  the  oven  be 
pretty  hot  when  put  in.  In  about  an  hour  the  fish  will 
be  ready.  Serve  on  the  tin  or  aisset  in  which  they  have 
been  baked,  placing  them  on  a larger  dish  for  that  pur- 
pose. Mussel  sauce  is  a good  accompaniment. 

CURRIED  HADDOCK. 

Curried  Haddock  is  excellent.  Fillet  the  fish  and 
curry  it  in  a pint  of  beef  stock  slightly  diluted  with 
water,  and  thickened  with  a tablespoonful  of  curry  pow- 
der. Some  cooks  chop  up  an  onion  to  place  in  the  stew, 
it  will  take  an  hour  to  ready  this  fish.  If  preferred,  fry 
the  fish  for  a few  minutes  in  clean  lard  oil  before  stewing 
it  in  the  curry. 

RIZZARED  HADDOCK. 

First,  of  course,  procure  your  fish,  clean  them  thor- 
oughly, rub  them  well  with  salt,  and  let  them  lie  for  one 
night,  after  which  hang  them  in  the  open  air  to  dry,  in  a 
shady  place.  In  two  days  they  will  be  ready  for  the 
gridiron.  Before  cooking  them,  take  out  the  backbone 
and  skin  them,  if  desired  (I  never  do  skin  them),  broiT 
till  ready,  eat  with  a little  fresh  butter. 

Haddocks  can  be  boiled  with  advantage;  all  that  is 
necessary  is  plenty  of  salt  in  the  water,  and  not  to  serve 


THE  EVERYDAY  COOK  BOOK. 


41 


them  till  they  are  well  done.  As  a general  rule,  it  may 
be  ascertained  when  fish  is  sufficiently  cooked  by  the 
readiness  with  which  the  flesh  lifts  from  the  bone.  Stick 
a fork  into  the  shoulder  of  a cod  or  haddock  and  try  it. 
If  living  sufficiently  near  the  sea,  procure  sea  water  in 
which  to  boil  your  haddocks. 

BROILED  WHITE-FISH-FRESH. 

Wash  and  drain  the  fish;  sprinkle  with  pepper  and 
lay  with  the  inside  down  upon  the  gridiron,  and  broil 
over  fresh,  bright  coals.  When  a nice  brown,  turn  for  a 
moment  on  the  other  side,  then  take  up  and  spread  with 
butter.  This  is  a very  nice  way  of  broiling  all  kinds  of 
fish,  fresh  or  salted.  A little  smoke  under  the  fish  adds 
to  its  flavor.  This  may  be  made  by  putting  two  or  three 
cobs  under  the  gridiron. 

BAKED  WHITE-FISH. 

Fill  the  fish  with  a stuffing  of  fine  bread-crumbs 
and  a little  butter;  sew  up  the  fish;  sprinkle  with  butter, 
pepper  and  salt.  Dredge  with  flour  and  bake  one  hour, 
basting  often  and  serving  with  parsley  sauce  or  egg  sauce. 

TO  CHOOSE  LOBSTERS. 

These  are  chosen  more  by  weight  than  size;  the 
heaviest  are  best;  a good,  small-sized  one  will  not  unfre- 
quently  be  found  to  weigh  as  heavily  as  one  much  larger. 
If  fresh,  a lobster  will  be  lively  and  the  claws  have  a 
strong  motion  when  the  eyes  are  pressed  with  the  finger. 

The  male  is  best  for  boiling;  the  flesh  is  firmer,  and 
the  shell  a brighter  red;  it  may  be  readily  distinguished 


THE  EVERYDAY  COOK  BOOK. 


42 

from  the  female;  the  tail  is  narrower,  and  the  two  up- 
permost fins  within  the  tail  are  stiff  and  hard.  Those  of 
the  hen  lobster  are  not  so,  and  the  tail  is  broader. 

Hen  lobsters  are  preferred  for  sauce  or  salad,  on  ac- 
count of  their  coral.  The  head  and  small  claws  are 
never  used. 

BOILED  LOBSTER. 

These  crustaceans  are  usually  sold  ready-boiled 
When  served,  crack  the  claws  and  cut  open  the  body,  lay 
neatly  on  a napkin-covered  dish,  and  garnish  with  a 
few  sprigs  of  parsley.  Lobster  so  served  is  usually  eaten 

cold.  ' 

CURRIED  LOBSTER. 

Pick  out  the  meat  of  two  red  lobsters  from  the  shells 
into  a shallow  sauce-pan,  in  the  bottom  of  which  has  been 
placed  a thin  slice  of  tasty  ham,  with  a little  Cayenne 
pepper  and  a teaspoonful  of  salt.  Mix  up  half  a cupful 
of  white  soup  and  half  a cupful  of  cream  and  pour  over 
the  meat.  Put  it  on  the  fire  and  let  it  simmer  for  about 
an  hour,  when  you  will  add  a dessert-spoonful  of  curry, 
and  another  of  flour  rubbed  smooth  in  a little  of  the  liq- 
uor taken  out  of  the  pot;  in  throe  minutes  the  curry  will 
be  ready  to  dish.  Some  a. Id  a dash  of  lemon  to  this 
curry  (I  don’t),  and  the  cr  am  can  be  dispensed  with  if 
necessary.  Put  a rim  of  well-boiled  rice  round  the  dish 
if  you  like,  or  serve  the  rice  separately. 

LOBSTER  CHOWDER. 

Four  or  five  pounds  of  lobster,  chopped  fine;  take 


THE  EVEKYDAY  COOK  BOOK. 


the  green  part  and  add  to  it  four  pounded  crackers;  stir 
this  into  one  quart  of  boiling  milk;  then  add  the  lobster, 
a piece  of  butter  one-halt  the  size  of  an  egg,  a little  pep 
per  and  salt,  and  bring  it  to  a boil. 

CHOWDBH 

Cut  some  slices  of  pork  very  thin,  and  fry  them  out 
dry  in  the  dinner-pot;  then  put  ip  v layo;*  of  fish  cut  in 
slices  on  the  pork,  then  a layer  rj  onions,  and  then  po~ 
tatoes,  all  cut  in  exceedingly  thin  slices;  then  fish,  onions, 
potatoes  again,  till  your  materials  are  all  in.  putting  some 
salt  and  pepper  on  each  layer  of  onions;  split  some  hard 
biscuits,  dip  them  in  water,  and  put  them  roi  vl  the  sides 
and  over  the  top;  put  in  water  enough  to  come  up  in 
sight;  stew  for  over  half  an  hour,  till  the  potatoes  are 
done;  add  half  a pint  of  milk,  or  a teacup  of  sweet  cream, 
five  minutes  before  you  take  it  up 

TO  FRY  SMELTS. 

Egg  and  bread-crumbs,  a little  MOV'  »oiling  lard. 
Smelts  should  be  very  fresh,  and  not  washed  more  than 
is  necessary  to  clean  them.  Dry  them  In  a cloth,  lightly 
flour,  dip  them  in  egg,  and  sprinkle  over  with  very  fine 
bread-crumbs,  and  put  them  into  boiling  lard.  Fry  of  a 
nice  pale  brown,  and  be  careful  not  to  take  off  the  light 
roughness  of  the  crumbs,  or  their  beauty  will  be  spoiled. 
Dry  them  before  the  fire  on  a drainer,  and  serve  with 
plain  melted  butter. 

TO  BAKE  SMELTS. 

Smelts,  bread-crumbs,  one-quarter  pounc  of  fires! 


44 


THE  EVER  YD  A Y COOK  BOOK. 


butter,  two  blades  of  pounded  mace;  salt  and  Cayenne 
to  taste.  Wash,  and  dry  the  fish  thoroughly  in  a cloth, 
and  arrange  them  nicely  in  a flat  baking  dish.  Cover 
them  with  fine  bread-crumbs,  and  place  little  pieces  of 
butter  all  over  them.  Season  and  bake  for  fifteen  min- 
utes. But  before  serving,  add  a squeeze  of  lemon-juice, 
and  garnish  with  fried  parsley  and  cut  lemon. 

RED  HERRINGS  or  YARMOUTH  BLOATERS. 

The  best  way  to  cook  these  is  to  make  incisions  in 
the  skin  across  the  fish,  because  they  do  not  then  require 
to  be  so  long  on  the  fire,  and  will  be  far  better  than  when 
cut  open.  The  hard  roe  makes  a nice  relish  by  pound- 
ing it  in  a mortar,  with  a little  anchovy,  and  spreading  it 
on  toast. 

If  very  dry,  soak  in  warm  water,  one  hour  before 
dressing. 

POTTED  FISH. 

Take  out  the  backbone  of  the  fish ; for  one  weighing 
two  pounds  take  a tablespoonful  of  alspice  and  cloves 
mixed;  these  spices  should  be  put  into  little  bags  of  not 
too  thick  muslin;  put  sufficient  salt  directly  upon  each 
fish;  then  roll  in  a cloth,  over  which  sprinkle  a little 
Cayenne  pepper;  put  alternate  layers  of  fish,  spice  and 
sago  in  an  earthen  jar;  cover  with  the  best  cider  vinegar; 
cover  the  jar  closely  with  a plate  and  over  this  put  a cov- 
ering of  dough,  rolled  out  to  twice  the  thickness  of  pie 
crust.  Make  the  edges  of  paste,  to  adhere  closely  to  the 
sides  of  the  jar,  so  as  to  make  it  air-tight.  Put  the  jar 


THE  EYEKYDAY  COOK  BOOK. 


45 


into  a pot  of  cold  water  and  let  it  boil  from  three  to  five 
hours,  according  to  quantity.  Ready  when  cold. 

OYSTERS  ON  THE  SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon 
the  top  of  a hot  stove,  or  bake  them  in  a hot  oven ; open 
the  shells  with  an  oyster-knife,  taking  care  to  lose  none 
of  the  liquor,  and  serve  quickly  on  hot  plates,  with  toast. 
Oysters  may  be  steamed  in  the  shells,  and  are  excellent 
eaten  in  the  same  manner. 

OYSTERS  STEWED  WITH  MILK. 

Take  a pint  of  fine  oysters,  put  them  with  their  own 
liquor,  and  a gill  of  milk  into  a stew-pan,  and  if  liked,  a 
blade  of  mace,  set  it  over  the  fire,  take  off  any  scum 
which  may  rise;  when  they  are  plump  and  white  turn 
them  into  a deep  plate;  add  a bit  of  butter,  and  pepper 
to  taste.  Serve  crackers  and  dressed  celery  with  them. 
Oysters  may  be  stewed  in  their  own  liquor  without 
milk. 

OYSTERS  FRIED  IN  BATTER. 

Half  a pint  of  oysters,  two  eggs,  half  pint  of  milk, 
sufficient  flour  to  make  the  batter;  pepper  and  salt  to 
taste;  when  liked,  a little  nutmeg;  hot  lard.  Scald  the 
oysters  in  their  oWn  liquor,  beard  them,  and  lay  them  on 
a cloth,  to  drain  thoroughly.  Break  the  eggs  into  a 
basin,  mix  the  flour  with  them,  add  the  milk  gradually, 
with  nutmeg  and  seasoning,  and  put  the  oysters  in  a bat- 
ter. Make  some  lard  hot  in  a deep  frying-pan,  put  in 
the  oysters,  one  at  a time;  when  done,  take  them  with 


46 


THE  EVERYDAY  COOK  BOOK. 


a sharp-pointed  skewer,  and  dish  them  on  a napkin. 
Juried  oysters  are  frequently  used  for  garnishing  boiled 
and  then  a few  bread-crumbs  should  be  added  to  the 
hour. 

SCALLOPED  OYSTERS. 

Two  tablespoonfuls  of  white  stock,  two  tablespoon- 
fuls of  cream;  pepper  and  salt  to  taste;  bread  crumbs, 
oiled  butter.  Scald  the  oysters  in  their  own  liquor,  take 
them  out,  beard  them,  and  strain  the  liquor  free  from 
grit.  Put  one  ounce  of  butter  into  a stewpan;  when 
melted,  dredge  in  sufficient  flour  to  dry  it  up;  add  the 
stock,  cream  and  strained  liquor,  and  give  one  boil.  Put 
in  the  oysters  and  seasoning;  let  them  gradually  heat 
through,  but  not  boil.  Have  ready  the  scallop-shells 
buttered ; lay  in  the  oysters,  and  as  much  of  the  liquid 
as  they  will  hold ; cover  them  over  with  bread-crumbs, 
over  which  drop  a little  oiled  butter.  Brown  them  in  the 
oven,  or  before  the  fire,  and  serve  quickly,  and  very  hot. 

FRIED  OYSTERS. 

Take  large  oysters  from  their  own  liquor  on  to  a 
thickly  folded  napkin  to  dry  them  off;  then  make  a 
tablespoonful  of  lard  or  beef  fat  hot,  in  a thick-bottomed 
frying-pan,  add  to  it  half  a saltspoonful  of  salt;  dip  each 
oyster  in  wheat  flour,  or  cracker  rolled  fine,  until  it  will 
take  up  no  more,  then  lay  them  in  the  pan,  hold  it  over  a 
gentle  fire  until  one  side  is  a delicate  brown ; turn  the 
other  by  sliding  a fork  under  it;  five  minutes  will  fry 
them  after  they  are  in  the  pan.  Oysters  may  be  fried  in 
butter,  but  it  is  not  so  good,  lard  and  butter  half  and  half 
is  very  nice  for  frying.  Some  persons  like  a very  little  of 


THE  EVERYDAY  COOK  BOOK. 


47 


the  oyster  liquid  poured  in  the  pan  after  the  oysters  are 
done;  let  it  boil  up,  then  put  it  in  the  dish  with  the  oys- 
ters;  when  wanted  for  breakfast,  this  should  be  done. 

Oysters  to  be  fried,  after  drying  as  directed,  may  be 
dipped  into  beaten  egg  first,  then  into  rolled  cracker. 

OYSTER  PATTIES. 

Make  some  rich  puff  paste  and  bake  it  in  very  small 
tin  patty  pans;  when  cool,  turn  them  out  upon  a large 
dish;  stew  some  large  fresh  oysters  with  a few  cloves,  a 
little  mace  and  nutmeg;  then  add  the  yolk  of  one  egg, 
boiled  hard  and  grated;  add  a little  butter,  and  as  much 
of  the  oyster  liquid  as  will  cover  them.  When  they  have 
stewed  a little  while,  take  them  out  of  the  pan  and  set 
them  to  cool.  When  quite  cold,  lay  two  or  three  oysters 
in  each  shell  of  puff  paste. 

BROILED  OYSTERS. 

Drain  the  oysters  well  and  dry  them  with  a napkin. 
Have  ready  a griddle  hot  and  well  buttered;  season  the 
oysters;  lay  them  to  griddle  and  brown  them  on  both 
sides.  Serve  them  on  a hot  plate  with  plenty  of  butter. 

CLAM  FRITTERS. 

Take  fifty  small  or  twenty-five  large  sand  clams  from 
their  shells;  if  large,  cut  each  in  two,  lay  them  on  a 
thickly  folded  napin;  put  a pint  bowl  of  wheat  flour  into 
a basin,  add  to  it  two  well-beaten  eggs,  half  a pint  of 
sweet  milk,  and  nearly  as  much  of  their  own  liquor;  beat 
the  batter  until  it  is  smooth  and  perfectly  free  from 
lumps;  then  stir  in  the  clams.  Put  plenty  of  lard  or 


48 


THE  EVERYDAY  COOK  BOOK. 


beef  fat  into  a thick-bottomed  frying  pan,  let  it  become 
boiling  hot;  put  in  the  batter  by  the  spoonful;  let  them 
fry  gently;  when  one  side  is  a delicate  brown,  turn  the 
other. 

SOFT-SHELLED  CLAMS. 

Those  are  very  fine  if  properly  prepared.  They  are 
good  only  during  cold  weather  and  must  be  perfectly 
fresh. 

Soft-shelled  clams  may  be  boiled  from  the  shells, 
and  served  with  butter,  pepper  and  salt  over. 

TO  BOIL  SOFT-SHELL  CLAMS. 

Wash  the  shells  clean,  and  put  the  clams,  the  edges 
downwards,  in  a kettle;  then  pour  about  a quart  of  boil- 
ing water  over  them;  cover  the  pot  and  set  it  over  a brisk 
fire  for  three-quarters  of  an  hour;  pouring  boiling  water 
on  them  causes  the  shells  to  open  quickly  and  let  out  the 
sand  which  may  be  in  them. 

Take  them  up  when  done,  take  off  the  black  skin 
which  covers  the  hard  part,  trim  them  clean,  and  put 
them  into  a stew-pan ; put  to  them  some  of  the  liquor  in 
which  they  were  boiled;  put  to  it  a good  bit  of  butter 
and  pepper  and  salt  to  taste:  make  them  hot;  serve  with 
cold  butter  and  rolls. 

CLAM  CHOWDER. 

Butter  a deep  tin  basin,  strew  it  thickly  with  grated 
bread-crumbs  or  soaked  crackers;  sprinkle  some  pepper 
over  and  bits  of  butter  the  size  of  a hickory  nut,  and,  if 
liked,  some  finely  chopped  parsley;  then  put  a double 


THE  EVERYDAY  COOK  BOOK 


i9 


layer  of  clams,  season  with  pepper,  put  bits  of  butter  over, 
then  another  layer  of  soaked  crackers;  after  that  clams 
and  bits  of  butter;  sprinkle  pepper  over;  add  a cup  of 
milk  or  water,  and  lastly  a layer  of  soaked  crackers.  Turn 
a plate  over  the  basin,  and  bake  in  a hot  oven  for  three- 
quarters  of  an  hour;  use  half  a pound  of  soda  biscuit, 
and  a quarter  of  a pound  of  butter  with  fifty  clams. 


50 


THE  EVERYDAY  COOK  BOOK. 


MEATS. 


BOAST  BEEF. 

Prepare  for  the  oven  by  dredging  lightly  with 
and  seasoning  with  salt  and  pepper;  place  in  the  oven, 
and  baste  frequently  while  roasting.  Allow  a quarter  of 
an  hour  for  a pound  ot  meat,  if  you  like  it  rare;  longer 
if  you  like  it  well  done.  Serve  with  a sauce  made  from; 
the  drippings  in  the  pan,  to  which  has  been  added  a ta- 
blespoon of  Harvey  or  Worcestershire  sauce,  and  a table- 
spoon of  tomato  catsup. 

ROUND  OF  BEEF  BOILED. 

See  that  it  is  not  too  large,  and  that  it  is  tightly 
bound  all  round.  About  twelve  pounds  or  fourteen 
pounds  form  a convenient  size,  and  a joint  of  that  weight 
w:U  require  from  three  hours  to  three  hours  and  a quar- 
ter to  boil.  Put  on  with  cold  water — as  the  liquor  is  val- 
uable for  making  pea- soup — and  let  it  come  slowly  to  the 
boil.  Boil  carefully  but  not  rapidly  and  skim  frequently; 
as  a rule,  keep  the  lid  of  the  pot  well  fixed.  The  meat 
may  be  all  the  better  if  taken  out  once  or  twice  in  the 
process  of  cooking.  Carrots  and  turnips  may  be  boiled 


THE  EVERYDAY  COOK  BOOK.  61 

to  serve  with  the  round;  they  will,  of  course,  cook  in 
about  a third  of  the  time  necessary  to  boil  the  beet. 

BEEF  SALTED,  OR  CORNED,  RED. 

To  Keep  for  Years. 

Cut  up  a quarter  ot  beef.  For  each  hundred  weight 
take  half  a peck  of  coarse  salt,,  quarter  ot  a pound  ot  salt- 
petre, the  same  weight  of  salaratus,  and  a quart  of  mo- 
lasses, or  two  pounds  of  coarse  brown  sugar.  Mace,  cloves 
and  al spice  may  be  added  for  spiced  beef. 

Strew  some  of  the  salt  in  the  bottom  of  a pickle-tub  or 
barrel;  then  put  in  a layer  ot  meat,  strew  this  with  salt, 
then  add  another  layer  ot  meat,  and  salt  and  meat  alter- 
nately until  all  is  used.  Let  it  remain  one  night.  Dis- 
solve the  salaratus  and  saltpetre  in  a little  warm  water, 
and  put  it  to  the  molasses  or  sugar;  then  put  it  over  the 
meat,  add  water  enough  to  cover  the  meat,  lay  a board  on 
it  to  keep  it  under  the  brine.  The  meat  is  fit  for  use 
after  ten  days.  This  receipt  is  for  winter  beef.  Rather 
more  salt  may  be  used  in  warm  weather. 

Towards  spring  take  the  brine  from  the  meat,  make 
it  boiling  hot,  skim  it  clear,  and  when  it  is  cooled  return 
it  to  the  meat. 

Beef  tongues  and  smoking  pieces  are  fine  pickled  in 
this  brine.  Beef  liver  put  in  this  brine  for  ten  days  and 
then  wipe  dry  and  smoked,  is  very  fine.  Cut  it  in  slices, 
and  fry  or  broil  it.  The  brisket  of  beef,  alter  being 
corned,  may  be  smoked,  and  is  very  fine  lor  boiling. 

Lean  pieces  of  beef,  cut  properly  from  the  hind  quar- 
ter, are  the  proper  pieces  for  being  smoked.  There  may 
be  some  fine  pieces  cut  Irom  the  fore-quarter. 


52 


THE  EVERYDAY  COOK  BOOK. 


After  the  beef  has  been  in  brine  ten  days  or  more, 
wipe  it  dry  and  hang  it  in  a chimney  where  wood  is 
burnt,  or  make  a smothered  fire  of  sawdust  or  chips,  and 
keep  it  smoking  for  ten  days;  then  rub  fine  black  pepper 
over  every  part,  to  keep  the  flies  from  it,  and  hang  it  in 
a dry,  dark,  cool  place.  After  a week  it  is  fit  for  use.  A 
strong,  coarse  brown  paper  folded  around  beef  and 
fastened  with  paste,  keeps  it  nicely. 

Tongues  are  smoked  in  the  same  manner.  Hang 
them  by  a string  put  through  the  root  end.  Spiced  brine 
for  smoked  beef  or  tongues  will  be  generally  liked. 

For  convenience,  make  a pickle  as  mentioned  for 
beef,  keep  it  in  the  cellar  ready  for  pickling  beef  at  any 
time.  Beef  may  remain  in  three  or  four  or  more  days. 

TO  BOIL  CORNED  BEEF. 

Put  the  beef  in  water  enough  to  cover  it,  and  let 
it  heat  slowly,  and  boil  slowly,  and  be  careful  to  take  off 
the  greace.  Many  think  it  much  improved  by  boiling 
potatoes,  turnips  and  cabbage  with  it.  In  this  case  the 
vegetables  must  be  peeled,  and  all  the  grease  carefully 
skimmed  as  fast  as  it  rises.  Allow  about  twenty  min 
utes  of  boiling  for  each  pound  of  meat. 

A NICE  WAY  TO  SERVE  COLD  BEEF. 

Cut  cold  roast  beef  in  slices,  put  gravy  enough  to 
cover  them,  and  a wineglass  of  catsup  or  wine,  or  a 
lemon  sliced  thin ; if  you  have  not  gravy,  put  hot  water 
and  a good  bit  of  butter,  with  a teaspoonful  or  more  of 
browned  flour;  put  it  in  a closely  covered  stew-pan  and 
let  it  simmer  gently  for  half  an  hour.  If  you  choose,  when 


THE  EVERYDAY  COOK  BOOK. 


53 


the  meat  is  down,  cut  a leek  in  thin  slices,  and  chop  a 
bunch  of  parsley  small,  and  add  it;  serve  boiled  or 
mashed  potatoes  with  it.  This  is  equal  to  beef-a-la- 
mode. 

Or,  cold  beef  may  be  served  cut  in  neat  slices,  gar- 
nished with  sprigs  of  parsley,  and  made  mustard,  and 
tomato  catsup  in  the  castor;  serve  mashed,  if  not  new 
potatoes,  with  it,  and  ripe  fruit,  or  pie,  or  both,  for  des- 
sert, for  a small  family  dinner. 

SPICED  BEEF. 

Four  pounds  of  round  of  beef  chopped  fine;  take 
from  it  all  fat ; add  to  it  three  dozen  small  crackers  rolled 
fine,  four  eggs,  one  cup  of  milk,  one  tablespoon  ground 
mace,  two  tablespoons  of  black  pepper,  one  tablespoon 
melted  butter;  mix  well  and  put  in  any  tin  pan  that  it 
will  just  fill,  packing  it  well;  baste  with  butter  and  water, 
and  bake  two  hours  in  a slow  oven. 

BROILED  BEEFSTEAK. 

Lay  a thick  tender  steak  upon  a gridiron  over  hot 
coals,  having  greased  the  bars  with  butter  before  the 
steak  has  been  put  upon  it  (a  steel  gridiron  with  slender 
bars  is  to  be  preferred,  the  broad  flat  iron  bars  of  grid- 
irons commonly  used  fry  and  scorch  the  meat,  imparting 
a disagreeable  flavor.)  When  done  on  one  side,  have 
ready  your  platter  warmed,  with  a little  butter  on  it;  lay 
the  steak  upon  the  platter  with  the  cooked  side  down, 
that  the  juices  which  have  gathered  may  run  on  the  plat- 
ter, but  do  not  press  the  meat;  then  lay  your  beefsteak 
again  upon  the  gridiron  quickly  and  cook  the  other  side. 


54 


THE  EVERYDAY  COOK  BOOK. 


When  done  to  your  liking,  put  again  on  the  platter, 
spread  lightly  with  butter,  place  where  it  will  keep  warm 
for  a few  moments,  but  not  to  let  the  butter  become  oily 
(over  boiling  steam  is  best);  and  then  serve  on  hot  plates. 
Beefsteak  should  never  be  seasoned  with  salt  and  pepper 
while  cooking.  If  your  meat  is  tough,  pound  well  with 
a steak  mallet  on  both  sides. 

FRIED  BEEFSTEAK. 

Cut  some  of  the  fat  from  the  steak,  and  put  it  in  a 
frying  pan  and  set  it  over  the  fire;  if  the  steaks  are  not 
very  tender,  beat  them  with  a rolling  pin,  and  when  the 
fat  is  boiling  hot,  put  the  steak  evenly  in,  cover  the  pan 
and  let  it  fry  briskly  until  one  side  is  done,  sprinkle  a 
little  pepper  and  salt  over,  and  turn  the  other;  let  it  be 
rare  or  well  done  as  may  be  liked;  take  the  steak  on  a hot 
dish,  add  a wineglass  or  less  of  boiling  water  or  catsup 
to  the  gravy;  let  it  boil  up  once,  and  pour  it  in  the  dish 
with  the  steak. 

BEEFSTEAK  PIE. 

Take  some  fine  tender  steaks,  beat  them  a little,  sea- 
son with  a saltspoonful  of  pepper  and  a teaspoonfnl  of 
salt  to  a two-pound  steak;  put  bits  of  butter,  the  size  of 
a hickory  nut,  over  the  whole  surface,  dredge  a teaspoon- 
ful of  flour  over,  then  roll  it  up  and  cut  it  in  pieces  two 
inches  long;  put  a rich  pie  paste  around  the  sides  and 
bottom  of  a tin  basin;  put  in  the  pieces  of  steak,  nearly 
fill  the  basin  with  water,  add  a piece  of  butter  the  size  of 
a large  egg,  cut  small,  dredge  in  a teaspoonful  of  flour, 
add  a little  pepper  and  salt,  lay  skewers  across  the  basip, 


THE  EVERYDAY  COOK  BOOK. 


55 


1 a top  crust  to  halt  an  inch  thickness,  cut  a slit  in  the 
,nter;  dip  your  fingers  in  flour  and  neatly  pinch  the  top 
nd  side  crust  together  all  around  the  edge.  Bake  one 
aour  in  a quick  oven. 

BOILED  LEG-  OF  MUTTON. 

Mutton,  water,  salt.  A leg  of  mutton  for  boiling 
should  not  hang  too  long,  as  it  will  not  look  a good  color 
when  dressed.  Cutoff  the  shank-bone,  trim  the  knuckle 
and  wash  and  wipe  it  very  clean;  plunge  it  into  sufficient 
boiling  water  to  cover  it;  let  it  boil  up,  then  draw  the 
saucepan  to  the  side  of  the  fire,  where  it  should  remain 
till  the  finger  can  be  borne  in  the  water.  Then  place  it 
sufficiently  near  the  fire,  that  the  water  may  gently  sim- 
mer, and  be  very  careful  that  it  does  not  boil  fast,  or  the 
meat  will  be  hard.  Skim  well,  add  a little  salt,  and  in 
about  two  and  one-quarter  hours  after  the  water  begins 
to  simmer,  a moderate- si  zed  leg  of  mutton  will  be  done. 
Serve  with  carrots  and  mashed  turnips,  which  may  be 
boiled  with  the  meat,  and  send  caper  sauce  to  table  with 
it  in  a tureen. 

ROAST  LOIN  OF  MUTTON. 

Loin  of  mutton,  a little  salt.  Cut  and  trim  off  the 
superfluous  fat,  and  see  that  the  butcher  joints  the  meat 
properly,  as  thereby  much  annoyance  is  saved  to  the 
carver,  when  it  comes  to  table.  Have  ready  a nice  clear 
fire  (it  need  not  be  a very  wide,  large  one),  put  down  the 
meat,  dredge  with  flour,  and  baste  well  until  it  is  done., 

BROILED  MUTTON  CHOPS. 

Loin  of  mutton,  pepper  and  salt,  a small  piece 


50 


THE  EVERYDAY  COOK  BOOK. 


butter.  Cut  the  chops  from  a well-hung,  tender  loin  of 
mutton,  remove  a portion  of  the  fat,  and  trim  them  into 
a nice  shape;  slightly  beat  and  level  them;  place  the 
gridiron  over  a bright,  clear  fire,  rub  the  bars  with  a little 
fat,  and  lay  on  the  chops.  While  broiling,  frequently 
turn  them,  and  in  about  eight  minutes  they  will  be  done. 
Season  with  pepper  and  salt,  dish  them  on  a very  hot 
dish,  rub  a small  piece  of  butter  on  each  chop,  and  serve 
very  hot  and  expeditiously. 

MUTTON  CHOP  FRIED. 

Cut  some  fine  mutton  chops  without  much  fat,  rub 
over  both  sides  with  a mixture  of  salt  and  pepper,  dip 
them  in  wheat  flour  or  rolled  crackers,  and  fry  in  hot  lard 
or  beef  drippings;  when  both  sides  are  a fine  brown,  take 
them  on  a hot  dish,  put  a wineglass  of  hot  water  in  the 
pan,  let  it  become  hot,  stir  in  a teaspoonful  of  browned 
flour,  let  it  boil  up  at  once,  and  serve  in  the  pan  with  the 
meat. 

ROAST  FORE-QUARTER  OF  LAMB. 

Lamb,  a little  salt.  To  obtain  tfie  flavor  of  lamb  in 
perfection  it  should  not  be  long  kept;  time  to  cool  is  all 
that  is  required ; and  though  the  meat  may  be  somewhat 
thready,  the  juices  Jind  flavor  will  be  infinitely  superior 
to  that  of  lamb  that  has  been  killed  two  or  three  days. 
Make  up  the  fire  in  good  time,  that  i-t  may  be  clear  and 
brisk  when  the  joint  is  put  down.  Place  it  at  sufficient 
distance  to  prevent  the  fat  from  burning,  and  baste  it 
constantly  till  the  moment  of  serving.  Lamb  should  be 
very  thoroughly  done  without  being  dried  up,  and  not 


THE  EVERYDAY  COOK  BOOK. 


57 


the  slightest  appearance  of  red  gravy  should  be  visible, 
as  in  roast  mutton;  this  rule  is  applicable  to  all  young 
white  meats.  Serve  with  a little  gravy  made  in  the  drip- 
ping-pan, the  same  as  for  other  roasts,  and  send  to  table 
with  a tureen  of  mint  sauce. 

LAMB  SWEETBREADS. 

Two  or  three  sweetbreads,  one-half  pint  of  veal 
stock,  white  pepper  and  salt  to  taste,  a small  bunch  of 
green  onions,  one  blade  of  pounded  mace,  thickening  of 
butter  and  flour,  two  eggs,  nearly  one-half  pint  of  cream, 
one  teaspoonful  of  minced  parsley,  a very  little  grated 
nutmeg. 

Mode:  Soak  the  sweetbreads  in  lukewarm  water, 
and  put  them  into  a saucepan  with  sufficient  boiling 
water  to  cover  them,  and  let  them  simmer  for  ten  min- 
utes ; then  take  them  out  and  put  them  into  cold  water. 
Now  lard  them,  lay  them  in  a stewpan,  add  the  stock, 
seasoning,  onions,  mace,  and  a thickening  of  butter  and 
flour,  and  stew  gently  for  one-quarter  of  an  hour  or 
twenty  minutes.  Beat  up  the  egg  with  the  cream,  to 
which  add  the  minced  parsley  and  very  little  grated  nut- 
meg. Put  this  to  the  other  ingredients;  stir  it  well  till 
quite  hot,  but  do  not  let  it  boil  after  the  cream  is  added 
or  it  will  curdle.  Have  ready  some  asparagus  tops, 
boiled;  add  these  to  the  sweetbreads,  and  serve. 

Lamb  Steak  dipped  in  egg,  and  then  in  biscuit  or 
breadcrumbs,  and  fried  until  it  is  brown,  helps  to  make 
variety  for  the  breakfast  table.  With  baked  sweet  pota- 
toes, good  coffee,  and  buttered  toast  or  corn  muffins,  one 
may  begin  the  day  with  courage. 

TO  ROAST  VEAL. 

Rinse  the  meat  in  cold  water;  if  any  part  is  bloody, 


68 


THE  EVERYDAY  COOK  BOOK. 


wash  it  off;  make  a mixture  of  pepper  and  salt, 
ing  a large  teaspoonful  of  salt  and  a saltspoonful  of  pep- 
per for  each  pound  of  meat;  wipe  the  meat  dry:  tfa@Q 
rub  the  seasoning  into  every  part,  shape  it  neatly,  and 
fasten  it  with  skewers,  and  put  it  on  a spit,  or  sst  it  on 
a trivet  or  muffin  rings,  in  a pan;  stick  bits  of  butter 
over  the  whole  upper  surface;  dredge  a little  ffiiur  over, 
put  a pint  of  water  in  the  pan  to  baste  with,  and  roast  it 
before  the  fire  in  a Dutch  oven  or  reflector,  or  put  it  in- 
to a hot  oven ; baste  it  occasionally,  turn  it  if  necessary 
that  every  part  may  be  done;  if  the  water  wastes  add 
more,  that  the  gravy  may  not  burn;  allow  fifteen  min- 
utes for  each  pound  of  meat ; a piece  weighing  four  or 
five  pounds  will  then  require  one  hour,  or  feoor  and 
a quarter. 

VEAL  CHOPS. 

Cut  veal  chops  about  an  inch  thick ; beat  them  flat 
with  a rolling  pin,  put  them  in  a pan,  pour  boiling 
water  over  them,  and  set  them  over  the  fire  for  five 
minutes;  then  take  them  up  and  wipe  them  dry;  ir~’x  a 
tablespoonful  of  salt  and  a teaspoonful  of  pepper  for 
each  pound  of  meat;  rub  each  chop  over  with  this,  then 
dip  them,  first  into  beaten  egg,  then  into  rolled  crackers 
as  much  as  they  will  take  up ; then  finish  by  frying  in 
hot  lard  or  beef  drippings;  or  broil  them.  For  the  broil 
have  some  sweet  butter  on  a steak  dish ; broil  the  chops 
until  well  done,  over  a bright  clear  fire  of  coals;  (let 
them  do  gently  that  they  may  be  well  done,)  then  take 
them  on  to  the  butter,  turn  them  carefully  once  or  twice 
in  it,  and  serve.  Or  dip  the  chops  into  a batter  made 
of  one  egg  beaten  with  half  a teacup  of  milk  and  as 


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59 


much  wheat  flour  as  may  be  necessary.  Or  simply  dip 
the  chops  without  parboiling  into  wheat  flour;  make 
some  lard  or  beef  fat  hot  in  a frying-pan;  lay  the  chops 
in  and  when  one  side  is  a fine  delicate  brown,  turn  the 
other.  When  all  are  done,  take  them  up,  put  a very  lit- 
tle hot  water  into  the  pan,  then  put  it  in  the  dish  with 
the  chops. 

Or  make  a flour  gravy  thus : After  frying  them  as 

last  directed,  add  a tablespoonful  more  of  fat  to  that  in 
the  pan,  let  it  become  boiling  hot;  make  a thin  batter  of 
a small  tablespoonful  of  wheat  flour  and  cold  water;  add 
a little  more  salt  and  pepper  to  the  gravy,  then  gradu- 
ally stir  in  the  batter;  stir  it  until  it  is  cooked  and  a nice 
brown;  then  put  it  over  the  meat,  or  in  a dish  with  it  if 
it  is  thicker  than  is  liked,  add  a little  boiling  water. 

VEAL  CUTLETS. 

Two  or  three  pounds  of  veal  cutlets,  egg  and  bread- 
crumbs, two  tablespoonfuls  of  minced  savory  herbs,  salt 
and  pepper  to  taste,  a little  grated  nutmeg. 

Cut  the  cutlets  about  three-quarters  ot  an  inch  in 
thickness,  flatten  them,  and  brush  them  over  with  the 
yolk  of  an  egg;  dip  them  into  bread-crumbs  and  minced 
herbs,  season  with  pepper  and  salt  and  grated  nutmeg, 
and  fold  each  cutlet  in  a piece  of  buttered  paper.  Broil 
them,  and  send  them  to  the  table  with  melted  butter  or 
a good  gravy. 

STUFFED  FILLET  OF  VEAL  WITH  BACON. 

Take  out  the  bone  from  the  meat,  and  pin  into  a 
round  with  skewers.  Bind  securely  with  soft  tapes. 


00 


THE  EVERYDAY  COOK  BOOK. 


Fill  the  cavity  left  by  the  bone  with  a force-meat  ot 
crumbs,  chopped  pork,  thyme,  and  parsley,  seasoned 
with  pepper,  salt,  nutmeg  and  a pinch  of  lemon  peel. 
Cover  the  top  of  the  fillet  with  thin  slices  of  cold  cooked , 
fat  bacon  or  salt  pork,  tying  them  in  place  with  twines 
crossing  the  meat  in  all  directions.  Put  into  a pot  with 
two  cups  of  boiling  water,  and  cook  slowly  and  steadily 
two  hours.  Then  take  from  the  pot  and  put  into  a drip- 
ping-pan. Undo  the  strings  and  tapes.  Brush  the  meat 
all  over  with  raw  egg,  sift  rolled  cracker  thickly  over  it, 
and  set  in  the  oven  for  half  an  hour,  basting  often  with 
gravy  from  the  pot.  When  it  is  well  browned,  lay  upon 
a hot  dish  with  the  pork  about  it.  Strain  and  thicken 
the  gravy  and  serve  in  a boat. 

If  your  fillet  be  large,  cook  twice  as  long  in  the  pot. 
The  time  given  above  is  for  one  weighing  five  pounds. 

VEAL  CAKE  (a  convenient  dish  for  a picnic.) 

A few  slices  of  cold  roast  veal,  a few  slices  of  cold 
ham,  two  hard  boiled  eggs,  two  tablespoonfuls  of  minced 
parsley,  a little  pepper,  good  gravy,  or  stock  Ko.  109. 

Cut  off  all  the  brown  outside  from  the  veal,  and  cut 
the  eggs  into  slices.  Procure  a pretty  mold;  lay  veal, 
ham,  eggs,  and  parsley  in  layers,  with  a little  pepper  be- 
tween each,  and  when  the  mold  is  full,  get  some  strong 
stock,  and  fill  up  the  shape.  Bake  for  one  iialf-bour,  and 
when  cold,  turn  it  out. 

VEAL  PIE. 

Cut  a breast  of  veal  small,  and  put  it  in  a stewpan, 
with  hot  water  to  cover  it;  add  to  it  a tablespoonful  of 


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6\ 


salt,  and  set  it  over  the  fire;  take  off  the  scum  as  it  rises; 
when  the  meat  is  tender,  turn  it  into  a dish  to  cool;  take 
out  all  the  small  bones,  butter  a tin  or  earthern  basin  or 
pudding-pan,  line  it  with  a pie  paste,  lay  some  of  the 
parboiled  meat  in  to  half  fill  it;  put  bits  of  butter,  the 
size  of  a hickory  nut,  all  over  the  meat;  shake  pepper 
over,  dredge  wheat  flour  over  until  it  looks  white;  then 
fill  it  nearly  to  the  top  with  some  of  the  water  in  which 
the  meat  was  boiled;  roll  a cover  for  the  top  of  the  crust, 
puff  paste  it,  giving  it  two  or  three  turns,  and  roll  it  to 
nearly  half  an  inch  thickness;  cut  a slit  in  the  center, 
and  make  several  small  incisions  on  either  side  of  it;  lay 
some  skewers  across  the  pie,  put  the  crust  on,  trim  the 
edges  neatly  with  a knife;  bake  one  hour  in  a quick 
oven.  A breast  of  veal  will  make  two*  two-quart  basin 
pies;  half  a pound  of  nice  corned  pork,  cut  in  thin  slices 
and  parboiled  with  the  meat,  will  make  it  very  nice,  and 
very  little,  if  any  butter,  will  be  required  for  the  pie; 
when  pork  is  used,  no  other  salt  will  be  necessary. 

BOILED  CALF  HEAD  (without  the  skin). 

Calf’s  head,  water,  a little  salt,  four  tablespoonfuls  01 
melted  butter,  one  tafflespoonful  of  minced  parsley,  pep- 
per and  salt  to  taste,  one  tablespoonful  of  lemon-juice. 

After  the  head  has  been  thoroughly  cleaned,  and  the 
brains  removed,  soak  it  in  warm  water  to  blanch  it.  Lay 
the  brains  also  into  warm  water  to  soak,  and  let  them 
remain  for  about  an  hour.  Put  the  head  into  a stewpan, 
with  sufficient  cold  water  to  cover  it,  and  when  it  boils, 
add  a little  salt;  take  off  every  particle  of  scum  as  it  rises, 
and  boil  the  head  until  perfectly'  tender.  Boil  the  brains, 


THE  EVERYDAY  COOK  BOOK. 


chop  them,  and  mix  with  them  melted  butter,  minced 
parsley,  pepper,  salt  and  lemon -juice  in  the  above  pro- 
portion. Take  up  the  head,  skin  the  tongue  and  put  it 
on  a small  dish  with  the  brains  round  it.  Have  ready 
some  parsley  and  butter,  smother  the  head  with  it,  and 
the  remainder  send  to  table  in  a tureen.  Bacon,  ham, 
pickled  pork  or  pig’s  cheek  are  indispensable  with  calf’s 
head.  The  brains  are  sometimes  chopped  with  hard- 
boiled  eggs. 

CALF’S  HEAD  CHEESE. 

Boil  a calf’s  head  in  water  enough  to  cover  it,  until 
the  meat  leaves  the  bones,  then  take  it  with  a skimmer 
into  a wooden  bowl  or  tray;  take  from  it  every  particle 
of  bone;  chop  it  small;  season  with  pepper  and  salt;  a 
heaping  tablespoonful  of  salt  and  a teaspoonful  of  pep- 
per will  be  sufficient;  if  liked,  add  a tablespoonful  of 
finely  chopped  sweet  herbs;  lay  a cloth  in  a colander,  put 
the  minced  meat  into  it,  then  fold  the  cloth  closely  over 
it,  lay  a plate  over,  and  on  it  a gentle  weight.  When 
cold  it  may  be  sliced  thin  for  supper  or  sandwiches. 
Spread  each  slice  with  made  mustard. 

BOILED  CALF’S  FEET  and  PARSLEY 
BUTTER. 

Two  calf’s  feet,  two  slices  of  bacon,  two  ounces  of 
butter,  t\vo  tablespoonfuls  of  lemon-juice,  salt  and  whole 
pepper  to  taste,  one  onion,  a bunch  ot  savdry  herbg,  four 
cloves,  one  blade  of  mi  ce,  water,  parsley  and  butter. 

Procure  two  white  calf’s  feet;  bone  them  as  far  as 
the  first  joint,  and  put  them  into  warm  water  to  soak  for 


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69 


two  hours.  Then  put  the  bacon,  butter,  lemon-juice, 
onion,  herbs,  spices  and  seasoning  into  a stewpan;  lay  in 
the  feet  and  pour  in  just  sufficient  water  to  cover  the 
whole;  stew  gently  for  about  three  hours;  take  out  the 
feet,  dish  them  and  cover  with  parsley  and  butter. 

The  liquor  they  were  boiled  in  should  be  straiued 
and  put  by  in  a clean  basin  for  use;  it  will  be  found  very 
good  as  an  addition  to  gravies,  etc.,  etc. 

CALF’S  LIVER  AND  BACON. 

Two  or  three  pounds  of  liver,  bacon,  pepper  and  salt 
to  taste,  a small  piece  of  butter,  flour,  two  tablespoonfuls 
of  lemon-juice,  one-quaiter  pint  of  water. 

Cut  the  liver  in  thin  slices,  and  cut  as  many  slices  of 
bacon  as  there  are  of  liver;  fry  the  bacon  first,  then  put 
that  on  a hot  dish  before  the  fire.  Fry  the  liver  in  the 
fat  which  comes  from  the  bacon,  after  seasoning  it  with 
pepper  and  salt  and  dredging  over  it  a very  little  flour. 
Turn  the  liver  occasionally  to  prevent  its  burning,  and 
when  done  lay  it  round  the  dish  with  a piece  of  bacon 
between  each.  Pour  away  the  bacon  fat,  put  in  a small 
piece  of  butter,  dredge  in  a little  flour,  add  the  lemon- 
juice  and  water,  give  one  boil,  and  pour  it  in  the  middle 
Gf  the  dish. 

SWEETBREADS. 

Three  sweetbreads,  egg,  and  bread-crumbs,  oiled  but- 
ter, three  slices  of  toast,  brown  gravy. 

Choose  large  white  sweetbreads;  put  them  into  warm 
water  to  draw  out  the  blood  and  to  improve  the  color; 
let  them  remain  for  rather  more  than  one  hour;  then  put 


THE  EVERYDAY  COOK  BOOK. 


at 

them  into  boiling  water  and  allow  them  to  simmer  for 
about  ten  minutes,  which  renders  them  firm.  Take  them 
up,  drain  them,  brush  over  the  egg,  sprinkle  with  bread- 
crumbs; dip  them  in  egg  again  and  then  into  more  bread- 
crumbs. Drop  on  them  a little  oiled  butter,  and  put  the 
sweetbreads  into  a moderately  heated  oven  and  let  them 
bake  for  nearly  three-quarters  of  an  honr.  Make  three 
pieces  of  toast;  place  the  sweetbreads  on  the  toast  and 
pour  round,  but  not  over  them,  a good  brown  gravy. 

EGGED  VEAL  HASH. 

Chop  fine  remnants  of  cold  roast  veal.  Moisten 
with  the  gravy  or  water.  When  hot,  break  into  it  three 
or  lour  eggs,  according  to  the  quantity  of  veal.  When 
the  eggs  are  cooked  stir  into  it  a spoonful  of  butter  and 
serve  quickly.  If  to  your  taste,  shake  in  a little  parsley. 
Should  you  lack  quantity,  half  a cup  of  fine  stale  bread- 
crumbs are  no  disadvantage. 

ROAST  BEEF  WITH  YORKSHIRE  PUDDING. 

Have  your  meat  ready  for  roasting  on  Saturday,  al- 
ways. Roast  upon  a grating  of  several  clean  sticks  (not 
pine)  laid  over  the  dripping-pan.  Dash  a cup  of  boiling 
water  over  the  beef  when  it  goes  into  the  oven;  baste 
often,  and  see  that  the  fat  does  not  scorch.  About  three- 
quarters  ol  an  hour  before  it  is  done,  mix  the  pudding. 

YORKSHIRE  PUDDING. 

One  pint  of  milk,  four  eggs,  whites  and  yolks  beaten 
separately,  two  cups  of  flour  (prepared  flour  is  best),  om 
Spoonful  of  salt 


THE  EVERYDAY  COOK  BOOK. 


6ft 


Use  less  flour  if  the  batter  grows  too  stiff.  Mix 
quickly ; pour  off  the  fat  from  the  top  of  the  gravy  in 
the  dripping-pan  leaving  just  enough  to  prevent  the  pud- 
ding from  sticking  to  the  bottom.  Pour  in  the  batter 
and  continue  to  roast  the  beef,  letting  the  dripping  fall 
upon  the  pudding  below.  The  oven  should  be  brisk  by 
this  time.  Baste  the  meat  with  the  gravy  you  have  taken 
out  to  make  room  for  the  batter.  In  serving,  cut  the 
pudding  into  squares  and  lay  about  the  meat  in  the  dish. 
It  is  very  delicious. 

BEEF  HEART  BAKED  OR  ROASTED. 

Cut  a beef  heart  in  two,  take  out  the  strings  from 
the  inside,  wash  it  with  warm  water,  rub  the  inside  with 
pepper  and  salt  and  fill  it  with  a stuffing  made  of  bread 
and  butter  moistened  with  water  and  seasoned  with  pep- 
per and  salt,  and,  if  liked,  a sprig  of  thyme  made  fine; 
put  it  together  and  tie  a string  around  it,  rub  the  outside 
with  pepper  and  salt,  stick  bits  of  butter  on,  then  dredge 
flour  over  and  set  it  on  a trivet,  or  muffin  rings,  in  a 
dripping-pan ; put  a pint  of  water  m to  baste  with,  then 
roast  it  before  a hot  fire  or  in  a hot  oven;  turn  it  around 
and  baste  frequently.  One  hour  will  roast  or  bake  it; 
when  done  take  it  up,  cut  a lemon  in  thick  slices  and  put 
it  in  the  pan  with  a bit  of  butter  dredged  in  a teaspoon- 
ful of  flour;  let  it  brown;  add  a small  teacup  of  boiling 
water,  stir  it  smooth  and  serve  in  a gravy  tureen. 

BEEF  KIDNEY, 

Cut  the  kidney  into  thin  slices,  flour  them  and  fey 
of  a nice  brown.  When  done  make  a gravy  in  the  pan 


THE  EVERYDAY  COOK  BOOK. 


by  pouring  away  the  fat,  putting  in  a small  piece  of  but- 
ter, one-quarter  pint  of  boiling  water,  pepper  and  salt 
and  a tablespoonful  of  mushroon  catsup.  Let  the  gravy 
just  boil  up,  pour  over  the  kidney  and  serve. 

POTTED  BEEF 

Two  pounds  of  lean  beef,  one  tablespoontul  of  water, 
one- quarter  pound  of  butter,  a seasoning  to  taste  of  salt, 
Cayenne,  pounded  mace  and  black  pepper.  Procure  a 
nice  piece  of  lean  beef,  as  free  as  possible  from  gristle, 
skin,  etc.,  and  put  it  into  a jar  (if  at  hand,  one  with  a 
lid)  with  one  teaspoonful  of  water.  Cover  it  closely , and 
put  the  jar  into  a saucepan  of  boiling  water,  letting  the 
water  come  within  two  inches  of  the  top  of  the  jar.  Boil 
gently  for  three  and  a half  hours,  then  take  the  beef, 
chop  it  very  small  with  a chopping-knife,  and  pound  it 
thoroughly  in  a mortar.  Mix  with  it  by  degrees  all  or  a 
portion  of  the  gravy  that  will  have  run  from  it,  and  a 
little  clarified  butter;  add  the  seasoning,  put  it  in  small 
pots  for  use,  and  cover  with  a little  butter  just  warmed 
and  pour  over.  If  much  gravy  is  added  to  it,  it  will 
keep  but  a short  time;  on  the  contrary,  if  a large  propor- 
tion of  butter  is  used  it  may  be  preserved  for  some  time. 

BOILED  TONGUE. 

One  tongue,  a bunch  of  savory  herbs,  water.  In 
choosing  a tongue,  ascertain  how  long  it  has  been  dried 
or  pickled,  and  select  one  with  a smooth  skin,  which  de. 
notes  its  being  young  and  tender.  If  a dried  one,  and 
rather  hard,  soak  it  at  least  twelve  hours  previous  to 
cooking  it;  if,  however,  it  is  fresh  from  the  pickle,  two 


THE  EVEKYDAY  COOK  BOOK. 


6? 


or  three  hours  will  be  sufficient  for  it  to  remain  in  soak. 
Put  the  tongue  into  a stewpan  with  plenty  of  cold  water 
and  a bunch  of  savory  herbs;  let  it  gradually  come  to  a 
boil,  skim  well,  and  simmer  very  gently  until  tender. 
Peel  off  the  skin,  garnish  with  tufts  of  culiflowers  or 
Brussels  sprouts,  and  serve.  Boiled  tongue  is  frequently 
sent  to  table  with  boiled  poultry  instead  of  ham,  and  is, 
by  many  persons,  preferred.  If  to  serve  cold,  peel  it, 
fasten  it  down  to  a piece  of  board  by  sticking  a fork 
through  the  root  and  another  through  the  top  to  straight- 
en it.  When  cold,  glaze  it  and  put  a paper  rucbe  round 
the  root  and  garnish  with  tufts  of  parsley. 

FRICASSEED  TRIPE. 

Cut  a pouud  of  tripe  in  narrow  strips,  put  a small 
cup  of  water  or  milk  to  it,  add  a bit  of  butter  the  size  of 
an  egg,  dredged  in  a large  teaspoonful  of  flour,  or  work 
it  with  the  butter;  season  with  pepper  and  salt,  let  it 
simmer  gently  for  half  an  hour;  serve  hot.  'A  bunch  of 
parsley  cut  small  and  put  with  it,  is  an  improvement. 

BROILED  TRIPE. 

Prepare  tripe  as  for  frying;  lay  it  on  a gridiron  over 
a clear  fire  of  coals;  let  it  boil  gently;  when  one  side  is  a 
fine  brown,  turn  the  other  side  (it  must  be  nearly  done 
through  before  turning);  take  it  up  on  a hot  dish,  butter 
it,  and,  if  liked,  add  a little  catsup  or  vinegar  to  the  gravy. 

ROAST  RABBIT. 

Empty,  skin,  and  thoroughly  wash  the  rabbit;  wipe 
it  dry ; li^e  the  inside  with  sausage-meat  and  force-meat 


68 


THE  EVERYDAY  COOK  BOOK. 


(the  latter  of  bread-crumbs,  well  seasoned  and  worked 
up).  Sew  the  stuffing  inside,  skewer  back  the  head  be- 
tween the  shoulders,  cut  off  the  fore  joints  of  the  shoul- 
ders and  legs,  bring  them  close  to  the  body,  and  secure 
them  by  means  of  a skewer.  Wrap  the  rabbit  in  buttered 
paper,  keep  it  well  basted,  and  a few  minutes  before  it  is 
done  remove  the  paper,  flour  and  froth  it  and  let  it  ac- 
quire a nice  brown  color.  It  should  be  done  in  three- 
quarters  of  an  hour.  Take  out  the  skewers  and  serve 
with  brown  gravy  and  red-current  jelly.  To  bake  the 
rabbit,  proceed  in  the  same  manner  as  above.  In  a good 
oven  it  will  take  about  the  same  time  as  roasting.  Most 
cooks  garnish  the  rabbit  with  slices  of  lemon  and  serve 
up  with  current  jelly.  Sometimes  the  head  is  cut  off 
before  sending  to  the  table,  but  this  is  a matter  of  indi- 
vidual taste. 

STEWED  RABBIT,  LARDED. 

One  rabbit,  a few  strips  of  bacon,  rather  more  than 
one  pint  of  good  broth  or  stock,  a bunch  of  savory  herbs, 
salt  and  pepper  to  taste,  thickening  of  butter  and  flour, 
one  glass  of  sherry.  Well  wash  the  rabbit,  cut  it  into 
quarters,  lard  them  with  slips  of  bacon  and  fry  them ; 
then  put  them  into  a stewpan  with  the  broth,  herbs  and 
a seasoning  of  pepper  and  salt;  simmer  gently  until  the 
rabbit  is  tender,  then  strain  the  gravy,  thicken  it  with 
butter  and  flour,  add  the  sherry,  give  one  boil,  pour  it 
over  the  rabbit  and  serve.  Garnish  with  slices  of  cut 
lemon. 

FRICASSEED  RABBITS. 

The  best  way  of  cooking  rabbits  is  to  fricassee  them. 


THE  EVERYDAY  COOK  BOOK. 


69 


Out  them  up,  or  disjoint  them.  Put  them  into  a stew- 
pan;  season  them  with  Cayenne  pepper,  salt  and  some 
chopped  parsley.  Pour  in  a pint  of  warm  water  (or  of 
real  broth,  if  you  have  it)  and  stew  it  over  a slow  fire  till 
the  rabbits  are  quite  tender;  adding  (when  they  are 
about  half  done)  some  bits  of  butter  rolled  in  flour. 
Just  before  you  take  it  from  the  fire,  enrich  the  gravy 
with  a gill  or  more  of  thick  cream  with  some  nutmeg 
grated  into  it.  Stir  the  gravy  well,  but  take  care  not  to 
let  it  boil  after  the  cream  is  in,  least  it  curdle.  Put  the 
pieces  of  rabbit  on  a hot  dish,  and  pour  the  gravy  over 
them.. 

A PRETTY  DISH  OF  VENISON. 

Cut  a breast  of  venison  in  steaks,  make  quarter  of  a 
pound  of  butter  hot,  in  a pan,  rub  the  steaks  over  with  a 
mixture  of  a little  salt  and  pepper,  dip  them  in  wheat 
flour,  or  rolled  crackers,  and  fry  a rich  brown ; when  both 
sides  are  done,  take  them  up  on  a dish,  and  put  a tin 
cover  over;  dredge  a heaping  teaspoonful  of  flour  into 
the  butter  in  the  pan;  stir  it  with  a spoon  until  it  is 
brown,  without  burning;  put  to  it  a small  teacup  of  boil- 
ing water,  with  a tablespoonful  of  currant  jelly  dissolved 
into  it,  stir  it  for  a few  minutes,  then  strain  it  over  the, 
meat  and  serve.  A glass  of  wine,  with  a tablespoonful 
of  white  sugar  dissolved  in  it,  may  be  used  for  the  gravy, 
instead  of  the  jelly  and  water.  Venison  may  be  boiled, 
and  served  with  boiled  vegetables,  pickled  beets,  etc.,  and 
sauce. 

TO  BROIL  VENISON  STEAKS. 

Let  the  gridiron  become  hot,  rub  the  bars  with  a 


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THE  EVERYDAY  COOK  BOOK. 


bit  of  suet,  then  lay  on  the  steaks,  having  dipped  them 
in  rolled  crackers  or  wheat  flour,  and  set  it  over  a bright, 
clear,  but  not  fierce  fire  of  coals;  when  one  side  is  done, 
take  the  steak  carefully  over  the  steak  dish,  and  hold  it 
so  that  the  blood  may  fall  into  the  dish,  then  turn  it 
on  the  gridiron,  let  it  broil  nicely;  set  a steak  dish  where 
it  will  become  hot,  put  on  a bit  of  butter  the  size  of  an 
egg  for  each  pound  of  venison,  put  to  it  a saltspoon  of 
salt,  and  the  same  of  black  pepper,  put  to  it  a table- 
spoonful of  currant  jelly,  made  liquid  with  a tablespoon- 
ful of  hot  water  or  wine;  lay  the  steaks  on,  turn  them 
once  or  twice  in  the  gravy,  and  serve  hot.  Or  they  may 
be  simply  broiled,  and  served  with  butter,  pepper  and 
salt;  or  having  broiled  one  side,  and  turned  the  steaks, 
lay  thin  slices  of  lemon  over,  and  serve  in  the  dish  with 
the  steaks. 


BEEFSTEAK  AND  KIDNEY  PUDDING-. 


Two  pounds  of  rump- steak,  two  kidneys,  seasoning 
to  taste  of  salt  and  black  pepper,  suet  crust  made  with 
milk  ( see  Pastry),  in  the  proportion  of  six  ounces  of 
suet  to  each  one  pound  of  flour. 

Mode:  Procure  some  tender  rum p-steak  (that  which 
has  been  hung  a little  time),  and  divide  it  into  pieces 
about  an  inch  square,  and  cut  each  kidney  into  eight 
pieces.  Line  the  dish  (ot  which  we  have  given  an  en- 
graving) .with  crust  made  with  suet  and  flour  in  the 
above  proportion,  leaving  a small  piece  of  crust  to  over- 
lap the  edge.  Then  cover  the  bottom  with  a portion  of 
the  steak  and  a few  pieces  of  kidney;  season  with  salt 
and  pepper  (some  add  a little  flour  to  thicken  the  gravy, 
but  it  is  not  necessary),  and  then  add  another  layer  of 


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71 


steak,  kidney  and  seasoning.  Proceed  in  this  manner 
till  the  dish  is  full,  when  pour  in  sufficient-water  to  come 
within  two  inches  of  the  top  of  the  basin.  Moisten  the 
edges  of  the  crust,  cover  the  pudding  over,  press  the  two 
crusts  together,  that  the  gravy  may  not  escape,  and  turn 
up  the  overhanging  paste.  Wnng  out  a cloth  in  hot 
water,  flour  it,  and  tie  up  the  pudding;  put  it  into  boil- 
ing water,  and  let  it  boil  for  at  least  four  hours.  If  the 
water  diminishes,  always  replenish  with  some,  hot  in  a 
jug,  as  the  pudding  should  be  kept  covered  all  the  time, 
and  not  allowed  to  stop  boiling.  When  the  cloth  is  re- 
moved, cut  a round  piece  in  the  top  of  the  crust,  to  pre- 
vent the  pudding  bursting,  and  send  it  to  table  in  the 
basin,  either  in  an  ornamental  dish,  or  with  a napkin 
pinned  round  it.  Serve  quickly. 


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THE  EVERYDAY  COOK  BOOK. 


BREAKFAST  DISHES. 


HASHED  COLD  MEAT. 

Take  your  bones  and  stew  them  in  a little  water 
with  an  onion,  some  salt  and  pepper,  and,  if  you  like,  a 
little  savory  herbs;  when  the  goodness  is  all  out  of  the 
bones,  and  it  tastes  nice,  thicken  the  gravy  with  a tea- 
spoonful of  corn  starch,  and  if  it  is  not  very  strong 
put  in  a bit  of  butter,  then  place  your  stewpan  on  the 
hot  hearth  and  put  in  your  slices  of  meat.  Warm  but 
not  boil.  Serve  with  toasted  bread. 

POTATO  AND  BEEF  HASH. 

Mince  some  cold  beef,  a little  fat  with  the  lean,  put 
to  it  as  much  cold  boiled  potatoes  chopped  as  you  like 
(the  quantity  as  of  meat  or  twice  as  much),  season  with 
pepper  and  salt;  add  as  much  gravy  or  hot  water  as  will 
make  it  moist,  then  put  in  a stewpan  over  a gentle  fire ; 
dredge  in  a small  quantity  of  wheat  flour;  stir  it  about 
with  a spoon,  cover  the  stewpan  and  let  it  simmer  for 
half  an  hour;  take  care  that  it  does  not  burn.  l)ish  it 
with  or  without  a slice  of  toast  under  it  for  breakfast. 
This  hash  may  be  made  without  potatoes,  if  water  is  used 


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73 


instead  of  gravy;  a bit  of  butter  may  be  added,  more  or 
less,  according  to  the  proportion  of  fat  with  the  lean 
meat. 

DRIED  BEEF. 

The  most  common  way  of  serving  dried  or  smoked 
beef  is  to  shave  it  into  thin  slices  or  chips,  raw;  but  a 
more  savory  relish  may  be  made  of  it  with  little  trouble. 
Put  the  slices  of  uncooked  beef  into  a frying  pan  with 
just  enough  boiling  water  to  cover  them;  set  them  over 
the  fire  for  ten  minutes,  drain  off  all  the  water,  and  with 
a knife  and  fork  cut  the  meat  into  small  bits.  Return 
to  the  pan,  which  should  be  hot,  with  a tablespoonful  of 
butter  and  a little  pepper.  Have  ready  some  well-beaten 
eggs,  allowing  four  to  a half  pound  of  beef;  stir  them 
into  the  pan  with  the  minced  meat  and  toss  and  stir  the 
mixture  for  about  two  minutes.  Send  to  table  in  a cov- 
ered dish. 

CHICKEN  CUTLETS. 

Season  pieces  of  cold  chicken  or  turkey  with  salt 
and  pepper.  Dip  in  melted  butter;  let  this  cool  on  the 
meat,  and  dip  in  beaten  egg  and  in  fine  breadcrumbs. 
Fry  in  butter  till  a delicate  brown.  Serve  on  slices  of 
hot  toast,  with  either  a white  or  curry  sauce  poured 
around.  Pieces  of  cold  veal  make  a nice  dish,  if  pre- 
pared in  this  manner. 

BEEF  PATTIES. 

Chop  fine  some  cold  beef;  beat  two  eggs  and  mix 


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THE  EVERYDAY  COOK  BOOK. 


with  the  meat  and  add  a little  milk,  melted  butter,  and 
salt  and  pepper.  Make  into  rolls  and  fry. 

JELLIED  VEAL. 

Boil  the  veal  tender,  pick  it  up  fine,  put  in  a mold, 
add  the  water  it  was  boiled  in,  and  set  it  in  a cold  place; 
season  with  salt  and  pepper  to  taste;  a layer  of  hard- 
boiled  eggs  improves  it. 

RICE  AND  MEAT  CROQUETTES. 

One  cupful  of  boiled  rice,  one  cupful  of  finely- 
chopped  cooked  meat — any  kind;  one  teaspoonful  of 
salt,  a little  pepper,  two  tablespoon fuls  of  butter,  half  a 
cupful  of  milk,  one  egg.  Put  the  milk  on  to  boil,  and 
add  the  meat,  rice  and  seasoning.  When  this  boils,  add 
the  egg,  well  beaten;  stir  one  minute.  After  cooling, 
shape,  dip  in  egg  and  crumbs,  and  fry  as  before  directed. 

AMERICAN  TOAST. 

To  one  egg  thoroughly  beaten,  put  one  cup  of  sweet 
milk  and  a little  salt.  Slice  light  bread  and  dip  into  the 
mixture,  allowing  each  slice  to  absorb  some  of  the  milk; 
then  brown  on  a hot  buttered  griddle ; spread  with  but- 
ter, and  serve  hot. 

MEAT  AND  POTATOES. 

Mince  beef  or  mutton,  small,  with  onions,  pepper 
and  salt;  add  a little  gravy,  put  into  scalloped  shells  or 
small  cups,  making  them  three  parts  full,  and  fill  them 


THE  EVERYDAY  COOK  BOOK. 


75 


up  with  potatoes  mashed  with  a little  cream,  put  a bit 
of  butter  on  the  top  and  brown  them  in  an  oven. 

BREADED  SAUSAGES. 

Wipe  the  sausages  dry.  Dip  them  in  beaten  egg 
and  bread-crumbs.  Put  them  in  the  frying-basket  and 
plunge  into  boiling-fat.  Cook  ten  minutes.  Serve  with 
a garnish  of  toasted  bread  and  parsley. 

HAM  CROQUETTES. 

One  cupful  of  finely -chopped  cooked  ham,  one  of 
bread-crumbs,  two  of  hot  mashed  potatoes,  one  large 
tablespoonful  ot  butter,  three  eggs,  a speck  of  Cayenne. 
Beat  the  ham,  Cayenne  pepper,  butter,  and  two  of  the 
eggs  into  the  potato.  Let  the  mixture  cool  slightly,  and 
shape  it  into  croquettes.  Roll  in  the  bread-crumbs,  dip 
in  beaten  egg  and  again  in  crumbs,  put  in  the  frying- 
basket  and  plunge  into  boiling  fat.  Cook  two  minutes. 
Drain,  and  serve. 

A NICE  BREAKFAST  DISH. 

Chopped  cold  meat  well  seasoned ; wet  with  gravy, 
if  convenient,  put  it  on  a platter;  then  take  cold  rice 
made  moist  with  milk  and  one  egg,  season  with  pepper 
and  salt;  if  not  sufficient  rice,  add  powdered  bread- 
crumbs, place  this  around  the  platter  quite  thick;  set  in 
oven  to  heat  and  brown. 

CHICKEN  IN  JELLY 

A little  cold  chicken  (about  one  pint),  one  cupful  of 
water  or  stock,  one-fifth  of  a box  of  gelatine,  half  a tea- 


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THE  EVEKYDAY  COOK  BOOK. 


Bpoonful  of  curry  powder,  salt  and  pepper.  Cut  the 
meat  from  the  bones  of  a chicken  left  from  dinner.  Put 
the  bones  on  with  water  to  cover,  and  boil  down  to  one 
cupful.  Put  the  gelatine  to  soak  in  one-fourth  of  a cup- 
ful of  cold  water.  When  the  stock  is  reduced  as  much 
as  is  necessary,  strain  and  season;  add  the  curry  and 
chicken;  season  and  simmer  ten  minutes,  then  add  the 
gelatine  and  stir  on  the  table  until  it  is  dissolved ; turn  all 
into  a mold  and  set  away  to  harden.  This  makes  a nice 
relish  for  tea  or  lunch.  If  you  have  mushrooms  omit 
the  curry  and  cut  four  of  them  into  dice;  stir  into  the 
mixture  while  cooking.  This  dish  can  be  varied  by  using 
the  whites  of  hard-boiled  eggs  or  bits  of  boiled  ham. 
To  serve:  Dip  the  mold  in  warm  water  and  turn  out  on 
the  dish;  o*arnish  with  parsley. 

A GOOD  DISH. 

Minced  cold  beef  or  lamb;  if  beef,  put  in  a pinch  of 
pulverized  cloves;  if  lamb,  a pinch  of  summer  savory  to 
season  it,  very  little  pepper  and  some  salt  and  put  it  in 
a baking  dish ; mash  potatoes  and  mix  them  with  cream 
and  butter  and  a little  salt  and  spread  them  over  the 
meat  ; beat  up  an  egg  with  cream  or  milk,  a very  little, 
spread  it  over  the  potatoes  and  bake  it  a short  time,  suffi- 
cient to  warm  it  through  and  brown  the  potatoes. 


THE  EVERYDAY  COOK  KOOK. 


77 


POULTRY,  GAME,  ETC. 


In  choosing  poultry,  the  best  way  to  determine 
whether  it  is  young  is  to  try  the  skin  under  the  leg  or 
wing;  if  it  is  easily  broken  it  is  young;  or  turn  the 
wing  backwards;  if  the  joint  yields  readily  it  is  tender; 
a fat  foul  is  best  for  any  purpose. 

After  a chicken  or  fowl  is  killed,  plunge  it  into  a 
pot  of  scalding  hot  water,  then  pluck  off  the  feathers, 
taking  care  not  to  tear  the  skin ; when  it  is  picked  clean 
roll  up  a sheet  of  white  wrapping  paper,  set  fire  to  it, 
singe  off  all  the  hairs.  Poultry  should  be  carefully 
picked  and  nicely  singed. 

If  a fowl  is  fresh  killed  the  vent  will  be  close  and 
the  flesh  have  a pleasant  smell. 

ROAST  TURKEY. 

Carefully  pluck  the  bird,  singe  it  with  white  paper 
and  wipe  it  thoroughly  with  a cloth;  draw  it,  preserve 
the  liver  and  gizzard  and  be  particular  not  to  break  the 
gall-bag,  as  no  washing  will  remove  the  bitter  taste  it 
imparts  were  it  once  touches.  Wash  it  inside  well  and 
wipe  it  thoroughly  with  a dry  cloth;  the  outside  merely 
requires  wiping  nicely.  Cut  off  the  neck  close  to  the 
back,  but  leave  enough  of  the  crop-skin  to  turn  over; 
break  the  leg  bones  close  below  the  knee,  draw  out  the 
strings  from  the  thighs  and  flatten  the  breast  bone  to 


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THE  EVERYDAY  COOK  BOOK. 


make  it  look  plump;  have  ready  your  dressing  of  bread 
crumbs  mixed  with  butter,  pepper,  salt,  thyme  or  sweet 
marjoram;  fill  the  breast  with  this  and  sew  the  neck  over 
to  the  back.  Be  particular  that  the  turkey  is  firmly 
trussed;  dredge  it  lightly  with  flower  and  put  a piece  of 
butter  into  the  basting  ladle;  as  the  butter  melts  baste 
the  bird  with  it.  When  of  a nice  brown  and  well  frothed 
serve  with  a tureen  of  good  brown  gravy  and  one  of 
bread  sauce.  The  liver  should  be  put  under  one  pinion 
and  the  gizzard  under  the  other.  Fried  sausages  are  a 
favorite  addition  to  roast  turkey;  they  make  a pretty 
garnish  besides  adding  much  to  the  flavor.  When  these 
are  not  at  hand,  a few  force-meat  balls  should  be  placed 
round  the  dish  as  a garnish.  Turkey  may  also  be  stuffed 
with  sausage-meat  and  a chestnut  force-meat  with  the 
same  sauce,  is,  by  many  persons,  much  esteemed  as  an 
accompaniment  to  this  favorite  dish. 

Second  Recipe — After  drawing  and  cleansing  the 
turkey,  prepare  a dressing  of  chopped  sausage  and  bread 
crumbs,  mixing  in  butter,  pepper,  salt  and  thyme  to 
flavor.  Fill  the  craw  and  the  body  of  the  turkey  with 
this  and  sew  up  carefully;  dredge  with  flour  and  put  in 
the  oven  to  roast,  basting  freely  first  with  butter  and 
water,  then  with  the  gravy  from  the  pan.  The  time  it 
takes  to  roast  will  depend  both  on  the  age  and  weight  of 
the  turkey.  If  you  have  a good  fire  you  will  be  safe  to 
allow  ten  minutes  or  so  to  the  pound.  Roast  to  a fine 
brown  and  serve  with  the  chopped  giblets,  which  should 
be  well  stewed;  add  cranberry  sauce. 

BOILED  TURKEY. 

Hen  turkeys  are  the  best  for  boiling.  They  are  the 


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79 


whitest  and,  if  nicely  kept,  tenderest.  Of  course  the 
sinews  must  be  drawn,  and  they  ought  to  be  trussed  with 
the  legs  out  so  as  to  be  easily  carved.  Take  care  to  clean 
the  turkey  well  after  it  has  been  singed.  Place  the  fowl 
in  a sufficiently  large  pot  with  clean  water  sufficient  to 
cover  it  and  little  more;  let  the  fire  be  a clear  one  but 
not  too  fierce,  as  the  slower  the  turkey  boils  the  plumper 
it  will  be.  Skim  carefully  and  constantly,  and  simmer 
for  two  hours  and  a half  in  the  case  of  a large  fowl,  and 
two  hours  for  a smaller  one,  and  from  an  hour  and  ten 
to  forty  minutes  for  still  smaller  turkeys.  Some  people 
boil  their  turkeys  in  a floured  cloth.  I don’t;  the  white- 
ness being  mostly  in  the  turkey  itself.  My  stuffing  for 
a boiled  turkey  is  thought  good.  I prepare  it  of  crumbs 
of  stale  bread  with  a little  marrow  or  butter,  some  finely 
shred  parsley  and  two  dozen  of  small  oysters,  minus  their 
beards,  of  course,  and  neatly  trimmed.  Stuff  with  this 
and  a little  chopped  ham  in  addition  if  desired. 

TO  ROAST  A FOWL  OR  CHICKEN. 

Have  a bright,  clear,  and  steady  fire  for  roasting  poul- 
try; prepare  it  as  directed;  spit  it,  put  a pint  of  hot 
water  in  the  dripping-pan,  add  to  it  a small  tablespoon- 
ful of  salt,  and  a small  teaspoonful  of  pepper,  baste  fre- 
quently, and  let  it  roast  quickly,  without  scorching;  when 
nearly  done,  put  a piece  of  butter  the  size  of  a large  egg 
to  the  water  in  the  pan;  when  it  melts,  baste  with  it, 
dredge  a little  flour  over,  baste  again,  and  let  it  finish ; 
half  an  hour  will  roast  a full-grown  chicken,  if  the  fire  is 
right.  When  done  take  it  up,  let  the  giblets  (heart,  liver 
and  gizzard)  boil  tender,  and  chop  them  very  fine,  and 
put  them  in  the  gravy;  add  a tablespoonful  of  browned 


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THE  EVERYDAY  COOK  BOOK. 


flour  and  a bit  of  butter,  stir  it  over  the  fire  for  a few 
minutes,  then  serve  in  a gravy  tureen.  Or  put  the  gib- 
lets in  the  pan  and  let  them  roast. 

BOILED  CHICKENS. 

Clean,  wash  and  stuff  as  for  roasting.  Baste  a flour- 
ered  cloth  around  each,  and  put  into  a pot  with  enough 
boiling  water  to  cover  them  well.  The  hot  water  cooks 
the  skin  at  once,  and  prevents  the  escape  of  the  juices. 
The  broth  will  not  be  so  rich  as  if  the  fowls  are  put  on  in 
cold  water,  but  this  is  proof  that  the  meat  will  be  more 
nutritious  and  better  flavored.  Stew  very  slowly,  for 
the  first  half  hour  especially.  Boil  an  hour  or  more, 
guiding  yourself  by  size  and  toughness.  Serve  with  egg 
or  bread  sauce. 

BROILED  CHICKEN. 

Prepare  in  the  same  way  as  for  boiling,  cut  them  in 
two  through  the  back,  and  flatten  them ; place  on  a cold 
gridiron  over  a nice  red  fire.  After  a little  time,  when 
they  have  become  thoroughly  hot,  set  them  on  a plate  or 
other  dish,  and  lard  them  well  with  a piece  of  butter; 
pepper  and  salt  them  to  taste,  chiefly  on  the  inside,  then 
place  them  on  the  brander  and  continue  turning  till  done; 
they  will  take  fully  twenty  minutes.  Serve  hot,  with  a 
little  dab  of  butter  and  plenty  of  stewed  mushrooms — 
a delightful  dish. 

FRIED  CHICKEN. 

Cut  the  chicken  in  pieces,  lay  it  in  salt  and  water 
which  change  several  times;  roll  each  piece  in  flour;  fry 


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81 


in  very  hot  lard  or  butter;  season  with  salt  and  pepper; 
fry  parsley  with  them  also.  Make  a gravy  of  cream 
seasoned  with  salt,  pepper  and  a little  mace,  thickened  with 
a little  flour  in  the  pan  in  which  the  chickens  were  fried, 
pouring  off  the  lard. 

FRICASSEE  OF  CHICKEN. 

Cut  into  joints,  scald  and  skin,  place  in  a stewpan, 
with  two  raw  onions  cut  into  eight  parts,  a little  chopped 
parsley,  salt  and  pepper,  and  the  least  squeeze  of  lemon- 
juice.  Add  a hit  of  butter  as  large  as  an  egg,  and  fill  in 
a pint  of  water.  Stew  for  an  hour  under  a very  close  lid, 
then  lift  and  strain  off  the  gravy,  into  which  beat  gradu- 
ally a teacupful  of  cream  and  the  yolks  of  two  eggs;  heat 
up  the  gravy,  taking  care  that  it  does  not  boil,  and  pour 
it  over  the  fricassee. 

TO  CURRY  CHICKEN. 

Slice  an  onion  and  brown  in  a little  butter;  add  a 
spoonful  of  curry  powder;  allow  it  to  remain  covered  for 
a few  minutes  to  cook;  add  a little  more  butter  and  put 
in  chicken,  veal,  etc. ; cut  up  small,  thicken  with  a little 
flour.  This  is  excellent. 

PRESSED  CHICKEN. 

Cut  up  the  fowls  and  place  in  a kettle  with  a tight 
cover,  so  as  to  retain  the  steam;  put  about  two  teacups 
of  water  and  plenty  of  salt  and  pepper  over  the  chicken, 
then  let  it  cook  until  the  meat  cleaves  easily  from  the 
bones;  cut  or  chop  all  the  meat  (freed  from  skin,  bone 
and  gristle)  about  as  for  chicken  salad ; season  well,  put 


82 


THE  EVERYDA  Y COOK  BOOK. 


into  a dish  and  pour  theremnantof  the  juice  in  which  it 
was  cooked  over  it.  This  will  jelly  when  cold,  and  can 
then  be  sliced  or  set  on  the  table  in  shape.  Nice  for  tea 
or  lunch.  The  knack  of  making  this  simple  dish  is  not 
having  too  much  water;  it  will  not  jelly  if  too  weak,  or 
if  the  water  is  allowed  to  boil  away  entirely  while 
cooking. 

CHICKEN  POT-PIE. 

Skin  and  cut  up  the  fowls  into  joints,  and  put  the 
neck,  legs  and  back  bones  in  a stew  pan,  with  a little 
water,  an  onion,  a bunch  of  savory  herbs,  and  a blade  of 
mace;  let  these  stew  for  an  hour,  and,  when  done,  strain 
off  the  liquor;  this  is  for  gravy.  Put  a layer  of  fowl  at 
the  bottom  of  a pie-dish,  then  a layer  of  ham,  then  one 
of  force-meat  and  hard-boiled  eggs,  cut  in  rings;  between 
the  layers  put  a seasoning  of  pounded  mace,  nutmeg, 
pepper  and  salt.  Pour  in  about  half  a pint  of  water, 
border  the  edge  of  dish  with  puff -crust,  put  on  the  cover, 
ornament  the  top  and  glaze  it  by  brushing  over  it  the 
yolk  of  an  egg.  • Bake  for  about  an  hour  and  a half,  and, 
when  done,  pour  in  at  the  top  the  gravy  made  from  the 
bones. 

A CHICKEN  SALAD. 

Take  a fine  white  bunch  of  celery  (four  or  five 
heads),  scrape  and  wash  it  white;  reserve  the  delicate 
green  leaves;  shred  the  white  part  like  straws,  lay  this  in 
a glass,  or  white  china  dish,  in  the  form  of  a nest. 
Mince  all  the  white  meat  of  a boiled,  or  white  stewed 
fowl,  without  the  skin,  and  put  it  in  the  nest. 

Make  a salad  dressing  thus:  Kub  the  yolks  of  wo 


THE  EVERYDAY  COOK  BOOK. 


83 


hard-boiled  eggs  to  a smooth  paste,  with  a dessert- 
spoonful of  salad  oil  or  meltsd  butter;  add  to  it  two 
teaspoonfuls  of  made  mustard,  and  a small  teaspoonful 
ot  fine  white  sugar,  and  put  to  it  gradually  (stirring  it 
in)  a large  cup  of  strong  vinegar. 

Make  a wreath  ot  the  most  delicate  leaves  of  the 
celery  around  the  edge  of  the  nest,  between  it  and  the 
chicken;  pour  the  dressing  over  the  chicken,  when  ready 
to  serve;  if  the  dressing  is  poured  over  too  soon  it  will 
discolor  the  celery. 

White  heart  lettuce  may  be  used  for  the  nest  in- 
stead ot  celery. 

JELLIED  CHICKEN. 

Boil  a fowl  till  it  will  slip  easily  from  the  bones;  let 
the  water  be  reduced  to  about  one  pint  in  boiling;  pick 
the  meat  from  the  bones  in  good  sized  pieces,  taking  out 
all  gristle,  fat  and  bones;  place  in  a wet  mold;  skim  the 
fat  from  the  liquor;  a little  butter;  pepper  and  salt  to 
the  taste,  and  one-half  ounce  of  gelatine.  When  this  dis- 
solves, pour  it  hot  over  the  chicken.  The  liquor  must  be 
seasoned  pretty  high,  for  the  chicken  absorbs. 

CHICKEN  PATES. 

Mince  chicken  that  has  been  previously  roasted  or 
boiled,  and  season  well;  stir  into  this  a sauce  made  of 
half  a pint  of  milk,  into  which  while  boiling  a teaspoon - 
ful  ot  corn  starch  has  been  added  to  thicken,  season  with 
butter,  about  a teaspoonful,  and  salt  and  pepper  to  taste. 
Have  ready  small  pate  pans  lined  with  a good  puff  paste* 
Bake  the  crust  in  a brisk  oven;  then  fill  the  pans  and 


84 


THE  EVERYDAY  COOK  BOOK. 


set  in  the  oven  a few  minutes  to  brown  very  slightly 

SAGE-AND-ONION  STUFFING  FOR  GEESE, 
DUCKS  AND  PORK, 

Four  large  onions,  ten  sage  leaves,  one-quarter 
pound  of  bread  crumbs,  one  and  one-half  ounce  of  but- 
ter, salt  and  pepper  to  taste,  one  egg.  Peel  the  onions, 
put  them  into  boiling  water,  let  them  simmer  tor  five 
minutes  or  rather  longer,  and,  just  before  they  are  taken 
out,  put  in  the  sage-leaves  for  a minute  or  two  to  take  off 
their  rawness.  Chop  both  these  very  fine,  add  the  bread? 
seasoning  and  butter,  and  work  the  whole  together  with 
the  yolk  of  an  egg,  when  the  stuffing  will  be  ready  for 
use.  It  should  be  rather  highly  seasoned,  and  the  sage- 
leaves  should  be  very  finely  chopped  Many  cooks  do  not 
parboil  the  onions  in  the  manner  just  stated,  but  merely 
use  them  raw.  The  stuffing  then,  however,  is  not  nearly 
so  mild,  and,  to  many  tastes,  its  strong  flavor  would  be 
very  objectionable.  When  made  tor  goose,  a portion  of 
the  liver  of  the  bird,  simmered  for  a few  minutes  and 
very  finely  minced,  is  frequently  added  to  this  stuffing; 
and  where  economy  is  studied,  the  egg  may  be  dispensed 
with. 

TO  ROAST  A GOOSE. 

Having  drawn  and  singed  the  goose,  wipe  out  the 
inside  with  a cloth,  and  sprinkle  in  some  pepper  and  salt. 
Make  a stuffing  of  four  good-sized  onions,  minced  fine, 
and  half  their  quantity  of  green  sage-leaves,  minced  also, 
a large  teacupful  of  grated  bread-crumbs,  a piece  of  but- 
ter the  size  of  a walnut,  and  the  beaten  yolks  of  two  egga 
with  a little  pepper  and  salt.  Mix  the  whole  togethei 


THE  EVERYDAY  COOK  BOOK.  85 

and  incorporate  them  well.  Put  the  stuffing  into  the 
goose,  and  press  it  in  hard;  but  do  not  entirely  fill  up 
the  cavity,  as  the  mixture  will  swell  in  cooking.  Tie  the 
goose  securely  round  with  a greased  or  wetted  string; 
and  paper  the  breast  to  prevent  it  from  scorching.  The 
fire  must  be  brisk  and  well  kept  up.  It  will  require 
from  two  hours  to  two  and  a half  to  roast.  Baste  it  at 
first  with  a little  salt  and  water,  and  then  with  its  own 
gravy.  Take  off  the  paper  when  the  goose  is  about  half 
done,  and  dredge  it  with  a little  flour  towards  the  last. 
Having  parboiled  the  liver  and  heart,  chop  them  and  put 
them  into  the  gravy,  which  must  be  skimmed  well  and 
thickened  with  a little  brown  flour. 

Send  apple  sauce  to  table  with  the  goose;  also 
mashed  potatoes. 

A goose  may  be  stuffed  entirely  with  potatoes  boiled 
and  mashed  with  milk,  butter,  pepper  and  salt. 

You  may  make  a gravy  of  the  giblets,  that  is  the 
neck,  pinions,  liver,  heart  and  gizzard  stewed  in  a little 
water,  thickened  with  butter,  rolled  in  flour  and  seasoned 
with  pepper  and  salt.  Before  you  send  it  to  table  take 
out  all  but  the  liver  and  heart,  mince  them  and  leave 
them  in  the  gravy.  This  gravy  is  by  many  preferred  to 
that  which  comes  from  the  goose  in  roasting.  It  is  well 
to  have  both. 

If  a goose  is  old  it  is  useless  to  cook  it,  as  when  hard 
and  tough  it  cannot  be  eaten. 

ROAST  DUCKS. 

Wash  and  dry  the  ducks  carefully.  Make  a stuffing 
of  sage  and  onion,  insert  and  sew  up  completely  that  the 
seasoning  may  not  escape.  If  tender,  ducks  do  not  re- 


86 


THE  EVERYDAY  COOK  BOOK. 


quire  more  than  an  hour  to  roast.  Keep  them  well 
basted,  and  a few  minutes  before  serving  dredge  lightly 
with  flour  to  make  them  froth  and  look  plump.  Send  to 
table  hot  with  a good  brown  gravy  poured  not  round  but 
over  them.  Accompany  with  current  jelly  and,  if  in 
season,  green  peas. 

ROAST  PIG-EONS. 

Clean  the  pigeons  and  stuff  them  the  same  as  chick- 
ens ; leave  the  feet  on,  dip  them  into  scalding  water,  strip 
off  the  skin,  cross  them  and  tie  them  together  below  the 
breast  bone,  or  cut  them  off;  the  head  may  remain  on; 
if  so,  dip  it  in  scalding  water  and  pick  it  clean,  twist  the 
wings  back,  put  the  liver  between  the  right  wing  and  the 
body  and  turn  the  head  under  the  other,  rub  the  outside 
of  each  bird  with  a mixture  of  pepper  and  salt,  spit 
them  and  put  some  water  in  the  dripping-pan;  for  each 
bird  put  a bit  of  butter  the  size  of  a small  egg,  put  them 
before  a hot  fire  and  let  them  roast  quickly,  baste  fre- 
quently, half  an  hour  will  do  them;  when  nearly  done, 
dredge  them  with  wheat  flour  and  baste  with  the  butter 
in  the  pan,  turn  them  that  they  may  be  nicely  and  easily 
browned;  when  done  take  them  up,  set  the  pan  over  the 
fire,  make  a thin  batter  of  a teaspoonful  of  wheat  flour 
and  cold  water;  when  the  gravy  is  boiling  hot  stir  it  in; 
continue  to  stir  it  for  a few  minutes  until  it  is  brown, 
then  pour  it  through  a gravy  sieve  into  a tureen  and 
serve  with  the  pigeons. 

TO  MAKE  A BIRD’S  NEST. 

Boil  some  yellow  macaroni  gently  until  it  is  quite 


THE  EVERYDAY  COOK  BOOK. 


87 


swelled  out  and  tender,  then  cut  in  pieces  the  length  of 
a finger  and  lay  them  on  a dish  like  a straw  nest. 

Truss  pigeons  with  the  heads  on  (having  scalded  and 
picked  them  clean)  turned  under  the  left  wing,  leave  the 
feet  on,  and,  having  stewed  them,  arrange  them  as  in  a 
nest;  pour  the  gravy  over  and  serve. 

The  nest  may  be  made  of  boiled  rice  or  bread  cut  in 
pieces  the  length  and  thickness  of  a finger  and  fried  a 
nice  brown  in  hot  lard  seasoned  with  pepper  and  salt;  or 
make  it  of  bread  toasted  a yellow  brown.  Any  small 
birds  may  be  stewed  or  roasted  and  served  in  this  way. 

PIGEONS  IN  JELLY. 

Wash  and  truss  one  dozen  pigeons.  Put  them  in  a 
kettle  with  four  pounds  of  the  shank  of  veal,  six  cloves, 
twenty-five  pepper-corns,  an  onion  that  has  been  fried  in 
one  spoonful  of  butter,  one  stalk  of  celery,  a bouquet  of 
sweet  herbs  and  four  and  a half  quarts  of  water.  Have 
the  veal  shank  broken  in  small  pieces.  As  soon  as  the 
contents  of  the  kettle  come  to  a boil  skim  carefully  and 
set  for  three  hours  where  they  will  just  simmer.  After 
they  have  been  cooking  one  hour  add  two  tablespoonfuls 
of  salt.  When  the  pigeons  are  done  take  them  up,  being 
careful  not  to  break  them,  and  remove  the  strings.  Draw 
the  kettle  forward  where  it  will  boil  rapidly,  and  keep 
there  for  forty  minutes;  then  strain  the  liquor  through  a 
napkin  and  taste  to  see  if  seasoned  enough.  The  water 
should  have  been  boiled  down  to  two  and  a half  quarts. 
Have  two  molds  that  will  each  hold  six  pigeons;  put  a 
thin  layer  of  the  jelly  in  these  and  set  on  ice  to  harden. 
When  hard  arrange  the  pigeons  in  them  and  cover  with 
the  jelly,  which  must  be  cold  but  liquid.  Place  in  the 


88 


the  everyday  cook  book. 


ice-chest  for  six  or  (better  still)  twelve  hours.  There 
should  be  only  one  layer  of  the  pigeons  in  the  mold. 

To  serve:  Dip  the  mold  in  a basin  of  warm  water 
for  one  minute  and  turn  on  a cold  dish.  Garnish  with 
pickled  beets  and  parsley.  A Tartare  sauce  can  be 
served  with  this  dish. 

If  squabs  are  used,  two  hours  will  cook  them.  All 
small  birds,  as  well  as  partridge,  grouse,  etc.,  can  be  pre- 
pared in  the  same  manner.  Remember  that  the  birds 
must  be  cooked  tender,  and  that  the  liquor  must  be  re- 
duced that  it  will  become  jellied. 


PIGEON  PIE. 

Clean  and  truss  three  or  four  pigeons,  rub  the  out- 
side and  in  with  a mixture  of  pepper  and  salt;  rub  the 
inside  with  a bit  of  butter,  and  fill  it  wfith  a bread-and- 
butter  stuffing,  or  mashed  potatoes;  sew  up  the  slit, 
butter  the  sides  of  a tin  basin  or  pudding-dish,  and  line 
(the  sides  only)  with  pie  paste,  rolled  to  quarter  of  an 
inch  thickness;  lay  the  birds  in;  for  three  large  tame 
pigeons,  cut  quarter  of  a pound  of  sweet  butter  and  put 
it  over  them,  strew  over  a large  teaspoonful  of  salt  and  a 
small  teaspoonful  of  pepper,  with  a bunch  of  finely-cut 
parsley,  if  liked;  dredge  a large  teaspoonful  of  wheat 
flour  over;  put  in  water  to  nearly  fill  the  pie;  lay  skew- 
ers across  the  top,  cover  with  a puff  paste  crust;  cut  a 
slit  in  the  middle,  ornament  the  edge  with  leaves,  braids, 
or  shells  of  paste,  and  put  it  in  a moderately  hot  or 
quick  oven  for  one  hour;  when  nearly  done,  brush  the 
top  over  with  the  yolk  of  an  egg  beaten  with  a little 


TURKEY  TRUSSED  FOR  BRAIZING. 


A good  turkey  will  be  recognized  by  the  whiteness  of  the  flesh  and  fat. 
Beware  of  those  with  long  hairs,  and  whose  flesh,  on  the  legs  and  back,  is 
of  a violet  tinge. 


GAMES. 

Pheasants  should  be  selected  with  the  spur  but  little  developed;  the  ten^ 
derness  of  the  bird  is  known  by  trying  the  flesh  of  the  pinion.  Wood-cocks, 
as  well  as  water-fowls  (such  as  wild  ducks,  teal,  pigeons,  &c.,)  can  be  tried 
by  pinching  the  pinion  and  breast.  The  age  of  partridges  can  be  ascer- 
tained by  examining  the  long  feathers  of  the  wing;  round  at  the  tip  in  an 
Ola  bird,  and  pointed  in  a young.  - — , 


DESSERT. 

All  the  dishes  for  dessert  are  now  usually  placed  down  the  center  of  the 
table  dried  or  fresh  fruit  alternately,  the  former  being  arranged  on  small 
round  or  oval  glass  plates,  and  the  latter  on  the  dishes  with  stem®.  The 
fruit  should  always  be  gathered  on  the  same  day  that  it  is  required  for  tho 
table,  ana  should  be  tastefully  arranged  on  the  dishes,  with  leaves  between 
fad  mum  ft.  Gfoeeea,  plain  and  grated,  is  very  often  served  as  de&ffrfc. 


THE  TABLE  LAID— THE  SOUP  SERVED. 

dinner  party  should  consist  of  an  equal  number  of  gentlemen  and 
ladies,  those  being  invited  who  it  is  thought  will  like  to  meet.  It  is  not  nec- 
essary to  introduce  all  the  members  of  the  party  to  each  other;  in  a friend’s 
house  all  talk  to  each  other  without  introduction,  and  without  this  form 
ing  any  subsequent  acquantance,  unless  such  is  desired  by  both  parties. 


THE  EVERYDAY  COOK  BOOK. 


89 


milk,  and  finish.  The  pigeons  for  this  pie  may  be  cut 
in  two  or  more  pieces,  if  preferred. 

Any  small  birds  may  be  done  in  this  manner. 

WILD  DUCKS. 

Nearly  all  wild  ducks  are  liable  to  have  a fishy  fla- 
vor, and  when  handled  by  inexperienced  cooks,  are 
sometimes  uneatable  from  this  cause.  Before  roasting 
them  guard  against  this  by  parboiling  them  with  a small 
carrot,  peeled,  put  within  each.  This  will  absorb  the 
unpleasant  taste.  An  onion  will  have  the  same  effect; 
but  unless  you  mean  to  use  onion  in  the  stuffing,  the 
carrot  is  preferable.  In  my  own  kitchen,  I usually  put 
in  the  onion,  considering  the  suspicion  of  garlic  a desid- 
eratum in  roast  duck,  whether  wild  or  tame. 

ROAST  WILD  DUCK. 

Parboil  as  above  directed ; throw  away  the  carrot  or 
onion,  lay  in  fresh  water  half  an  hour;  stuff  with  bread- 
crumbs seasoned  with  pepper,  salt,  sage,  and  onion,  and 
roast  until  brown  and  tender,  basting  for  half  the  time 
with  butter  and  water,  then  with  the  drippings.  Add  to 
the  gravy,  when  you  have  taken  up  the  ducks,  a tea- 
spoonful of  currant  jelly  and  a pinch  of  Cayenne. 
Thicken  with  browned  flour  and  serve  in  a tureen. 

WILD  TURKEY. 

Draw  and  wash  the  inside  very  carefully,  as  with 
all  game.  Domestic  fowls  are,  or  should  be,  kept  up 
without  eating  for  at  least  twelve  hours  before  they  are 
killed;  but  we  must  shoot  wild  when  we  can  get 


90 


THE  EVERYDAY  COOK  BOOK. 


the  chance,  and  of  course  it  often  happens  that  their 
crops  are  distended  by  a recent  hearty  meal  ot  rank  or 
green  food.  Wipe  the  cavity  with  a dry,  soft  cloth  be- 
fore yon  stuff.  Have  a rich  force-meat,  bread-crumbs, 
some  bits  of  fat  pork,  chopped  fine,  pepper  and  salt. 
Moisten  with  milk,  and  beat  in  an  egg  and  a couple  of 
tablespoonfuls  of  melted  butter.  Baste  with  butter  and 
water  for  the  first  hour,  then  three  or  four  times  with 
gravy;  lastly,  five  or  six  times  with  melted  butter.  A 
generous  and  able  housekeeper  told  me  once  that  she  al- 
ways allowed  a pound  of  butter  for  basting  a large  wild 
turkey.  This  was  an  extravagant  quantity,  but  the  meat 
is  drier  than  that  of  the  domestic  fowl,  and  not  nearly 
so  fat.  Dredge  with  flour  at  the  last,  froth  with  butter, 
and  when  he  is  of  a tempting  brown,  serve.  Skim  the 
gravy,  add  a little  hot  water,  pepper,  thicken  with  the 
giblets  chopped  fine  and  browned  flour,  boil  up,  and  pour 
into  a tureen.  At  the  South  the  giblets  are  not  put  in 
the  gravy,  but  laid  whole,  one  under  each  wing,  when 
the  turkey  is  dished.  Garnish  with  small  fried  sausages, 
not  larger  than  a dollar,  crisped  parsley  between  them. 
Send  around  currant  jelly  and  cranberry  sauce  with  it. 

TO  ROAST  SNIPES,  WOODCOCKS,  OR 
PLOVERS. 

Pick  them  immediately;  wipe  them  and  season 
them  slightly  with  pepper  and  salt.  Cut  as  many  slices 
of  bread  as  you  have  birds.  Toast  them  brown,  butter 
them,  and  lay  them  in  the  pan.  Dredge  the  birds  with 
flour  and  put  them  in  the  oven  with  a brisk  fire.  Baste 
them  with  lard  or  fresh  butter.  They  will  be  done  in 


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91 


twenty  or  thirty  minutes.  Serve  them  up  laid  on  the 
toast,  and  garnish  with  sliced  orange,  or  with  orange 
jelly. 

ROAST  PARTRIDGE. 

Choose  young  birds,  with  dark-colored  bills  and  yel- 
lowish legs,  and  let  them  hang  a few  days,  or  there  will 
be  no  flavor  to  the  flesh,  nor  will  it  be  tender.  The  time 
they  should  be  kept  entirely  depends  on  the  taste  of 
those  for  whom  they  are  intended,  as  what  some  persons 
would  consider  delicious,  would  be  to  others  disgusting 
and  offensive.  They  may  be  trussed  with  or  without  the 
head;  the  latter  mode  is  now  considered  the  most  fash- 
ionable. Pluck,  draw  and  wipe  the  partridge  carefully 
inside  and  out;  cut  off  the  head,  leaving  sufficient  skin 
on  the  neck  to  skewer  back;  bring  the  legs  close  to 
the  breast,  between  it  and  the  side-bones,  and  pass  a 
skewer  through  the  pinions  and  thick  part  of  the  thighs. 
When  the  head  is  left  on  it  should  be  brought  round 
and  fixed  on  to  the  point  of  the  skewer.  When  the  bird 
is  firmly  and  plumply  trussed,  roast  it  before  a nice 
bright  fire ; keep  it  well  basted,  and  a few  minutes  be- 
fore serving  flour  and  froth  it  well.  Dish  it,  and  serve 
with  gravy  and  bread-sauce,  and  send  to  the  table  hot 
and  quickly.  A little  of  the  gravy  should  be  poured 
over  the  bird. 

ROAST  QUAIL. 

Plucls  and  draw  the  birds,  rub  a little  butter  over 
them,  tie  a strip  of  bacon  over  the  breasts,  and  set  them 
in  the  oven  for  twenty  or  twenty-five  minutes. 

ROAST  PRAIRIE  CHICKEN. 

The  bird  being  a little  strong,  and  its  flesh  when 


r>2 


THE  EVERYDAY  COOK  BOOK. 


cooked  a little  dry,  it  should  be  either  larded  or  wide 
strips  of  bacon  or  pork  placed  over  its  breast.  A mild 
seasoned  stuffing  will  improve  the  flavor  of  old  birds. 
Dust  a little  flour  over  them,  baste  occasionally,  and 
serve.  Pheasants  may  be  managed  in  the  same  manner. 

LARDED  GROUSE. 

Clean  and  wash  the  grouse.  Lard  the  breast  and 
legs.  Put  a small  skewer  into  the  legs  and  through  the 
tail.  Tie  firmly  with  twine.  Dredge  with  salt,  and  rub 
the  breast  with  soft  butter;  then  dredge  thickly  with  flour. 
Put  into  a quick  oven.  If  it  be  very  rare,  cook  twenty 
minutes;  if  wished  better  done,  thirty  minutes.  The 
former  time,  as  a general  thing,  suits  gentlemen  better, 
but  thirty  minutes  is  preferred  by  ladies.  If  the  birds 
are  cooked  in  a tin-kitchen,  it  should  be  for  thirty  or 
thirty-five  minutes.  When  done,  place  on  a hot  dish  on 
which  has  been  spread  bread-sauce.  Sprinkle  fried  crumbs 
over  both  grouse  and  sauce.  Garnish  with  parsley.  The 
grouse  may,  instead,  be  served  on  a hot  dish,  with  the 
parsley  garnish,  and  the  sauce  and  crumbs  served  in  sep- 
arate dishes.  The  first  method  is  the  better,  however,  as 
you  get  in  the  sauce  all  the  gravy  that  comes  from  the 
birds. 

PORK,  HAMS,  ETC. 

To  Choose  Poke. — If  the  rind  of  pork  is  tough  and 
thick,  and  cannot  easily  be  impressed  with  the  finger,  it 
is  old. 

If  fresh,  the  flesh  will  look  cool  and  smooth;  when 
moist  or  clammy  it  is  stale.  The  knuckle  is  the  first  to 
become  tainted. 


-*■:  ’ 

THE  EVERYDAY  COOK  BOOK.  93 

Pork  is  often  what  is  called  measly,  and  is  then  al- 
most poisonous;  measly  pork  may  easily  be  detected,  the 
fat  being  full  of  small  kernels.  Swill  or  still-fed  pork  is 
not  fit  for  curing;  either  dairy  or  corn -fed  is  good. 

Fresli  pork  is  in  season  from  October  to  April. 

In  cutting  up  a large  hog,  it  is  first  cut  in  two  down 
the  back  and  belly.  The  chine  or  back-bone  should  be 
cut  out  from  each  side  the  whole  length,  and  is  either 
boiled  or  roasted.  The  chine  is  considered  the  prime 
part.  The  sides  of  the  hog  are  made  into  bacon,  and  the 
inside  or  ribs  is  cut  with  very  little  meat;  this  is  the 
spare-ribs. 

CURING-  HAMS. 

Hang  up  the  hams  a week  or  ten  days,  the  longer 
the  tenderer  and  better,  if  kept  perfectly  sweet;  mix  for 
each  good-sized  ham,  one  teacup  of  salt,  one  tablespoon 
of  molasses,  one  ounce  of  saltpetre;  lay  the  hams  in  a 
clean  dry  tub;  heat  the  mixture  and  rub  well  into  the 
hams,  especially  around  the  bones  and  recesses;  repeat 
the  process  once  or  twice,  or  until  all  the  mixture  is  used ; 
then  let  the  hams  lie  two  or  three  days,  when  they  must 
be  put  for  three  weeks  in  brine  strong  enough  to  bear  an 
egg;  then  soak  eight  hours  in  cold  water;  hang  up  to 
dry  in  the  kitchen  or  other  more  convenient  place  for  a 
week  or  more;  smoke  from  three  to  five  days,  being 
careful  not  to  heat  the  hams.  Corn-cobs  and  apple-tree 
wood  are  good  for  smoking.  The  juices  are  better  re- 
tained if  smoked  with  the  hock  down.  Tie  up  carefully 
in  bags  for  the  summer. 

TO  ROAST  A LEG  OF  PORK. 

Take  a sharp  knife  and  score  the  skin  across  in 


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THE  EVERYDAY  COOK  BOOK. 


narrow  strips  (you  may  cross  it  again  so  as  to  form  cU-a,* 
monds)  and  rub  in  some  powdered  sage.  Raise  the  skio 
at  the  knuckle  and  put  in  a stuffing  of  minced  onion  and 
sage,  bread-crumbs,  pepper,  salt,  and  beaten  yolk  of  egg. 
Fasten  it  down  with  a buttered  string,  or  with  skewers. 
You  may  make  deep  incisions  in  the  meat  of  the  large 
end  of  the  leg,  and  stuff  them  also,  pressing  in  the  filling 
very  hard.  Rub  a little  sweet  oil  all  over  the  skin  with 
a brush  or  a goose  feather,  to  make  it  'risp  and  of  a 
handsome  brown.  A leg  of  pork  will  require  from  three 
to  four  hours  to  roast.  Moisten  it  all  the  time  by  brush- 
ing it  with  sweet  oil,  or  with  fresh  butter  tied  in  a rag. 
To  baste  it  with  its  own  drippings  will  make  the  skin 
tough  and  hard.  Skim  the  fat  carefully  from  the  gravy, 
which  should  be  thickened  with  a little  flour. 

A roast  leg  of  pork  should  always  be  accompanied 
by  apple  sauce,  and  by  mashed  potatoes  and  mashed 
turnips. 

PORK  AND  BEANS. 

Pick  over  carefully  a quart  of  beans  and  let  them 
soak  over  night;  in  the  morning  wash  and  drain  in  an- 
other water,  put  on  to  boil  in  cold  water  with  half  a tea- 
spoonful of  soda,  boil  about  thirty  minutes  (when  done 
the  skin  of  a bean  will  crack  if  taken  out  and  blown 
upon),  drain,  and  put  in  an  earthen  pot  first  a slice  of 
pork  and  then  the  beans  with  two  or  three  tablespoons 
of  molasses.  When  the  beans  are  in  the  pot,  put  in  the 
centre  half  or  three  quarters  of  a pound  of  well-washed 
salt  pork  with  the  rind  scored ' in  slices  or  squares  and 
uppermost,  season  with  pepper  and  salt  if  needed,  cover 
all  over  with  hot  water  and  bake  six  hours  or  longer  in  a 


THE  EVERYDAY  COOK  BOOK. 


95 


moderate  oven,  adding  hot  water  as  needed;  they  cannot 
be  baked  too  long.  Keep  covered  so  that  they  will  not 
burn  on  top,  but  remove  cover  an  hour  or  two  before 
serving  to  brown  the  top  and  crisp  the  pork. 

PORK  SAUSAGES. 

Take  such  a proportion  of  fat  and  lean  pork  as  you 
like,  chop  it  quite  fine,  and  for  every  ten  pounds  of  meat 
take  four  ounces  of  fine  salt  and  one  uf  fine  pepper; 
dried  sage  or  lemon  thyme,  finely  powdered,  may  be  added 
it  liked;  a teaspoonful  of  sage,  and  the  same  of  ground 
alspice  ana  cloves  to  each  ten  pounds  of  meat.  Mix  the 
seasoning  through  the  meat;  pack  it  down  in  stone  pots 
or  put  in  muslin  bags;  or  fill  the  hog’s  or  ox’s  guts,  hav- 
ing first  made  them  perfectly  clean,  thus:  empty  them, 
cut  them  in  lengths  and  lay  them  three  or  four  days  in 
salt  and  water,  or  weak  lime  water,  turn  them  inside  out 
once  or  twice,  scrape  them,  then  rinse  them  and  fill  with 
the  meat. 

If  you  do  not  use  the  skins  or  guts,  make  the  sau- 
sage meat  up  to  the  size  and  shape  of  sausages,  dip  them 
in  beaten  egg  and  then  into  wheat  flour  or  rolled  crack- 
ers, or  simply  into  wheat  flour,  and  fry  in  hot  lard ; turn 
them  that  every  side  may  be  a fine  color;  serve  hot  with 
boiled  potatoes  or  hominy;  either  taken  from  the  gravy 
or  after  they  are  fried,  pour  a little  boiling  water  into 
the  gravy  in  the  pan  and  pour  it  over  them;  or  first 
dredge  in  a teaspoonful  of  wheat  flour,  stir  it  until  it  is 
smooth  and  brown,  then  add  a little  boiling  water,  let  it 
boil  up  once,  then  put  it  in  the  dish  with  the  sausages. 

Chopped  onion  and  green  parsley  may  be  added  to 
the  sausage  meat  when  making  ready  to  fry. 


J)6  THE  EVERYDAY  COOK  BOOK. 

Or  sausage  meat  may  be  tied  in  a muslin  bag  and 
boiled  and  served  with  vegetables;  or  let  it  become  cold 
and  cut  in  slices. 

PORK  CHOPS,  STEAKS  and  CUTLETS. 

Fry  or  stew  pork  chops,  alter  taking  off  the  rind  or 
skin,  the  same  as  for  veal. 

Cutlets  and  steaks  are  also  fried,  broiled  or  stewed, 
the  same  as  veal. 

ROAST  PIG-. 

Thoroughly  clean  the  pig,  then  rinse  it  in  cold  water., 
wipe  it  dry ; then  rub  the  inside  with  a mixture  of  salt 
and  pepper,  and  if  liked  a little  pounded  and  sifted  sage; 
make  a stuffing  thus:  cut  some  wheat  bread  in  slices 
half  an  inch  thick,  spread  butter  on  to  half  its  thickness, 
sprinkled  with  pepper  and  salt,  and  if  liked  a little  pound  - 
ed sage  and  minced  onion;  pour  enough  hot  water  over 
the  bread  to  make  it  moist  or  soft,  then  fill  the  body  with 
it  and  sew  it  together,  or  tie  a cord  around  it  to  keep  the 
drsssing  in,  then  spit  it,  put  a pint  of  water  in  the  drip  • 
ping  pan,  put  into  it  a tablespoonful  of  salt  and  a tea- 
spoonful of  pepper,  let  the  fire  be  hotter  at  each  end  than 
in  the  middle,  put  the  pig  down  at  a little  distance  from 
the  fire,  baste  it  as  it  begins  to  roast,  and  gradually  draw 
it  nearer;  continue  to  baste  occasionally;  turn  it  that  it 
may  be  eavenly  cooked ; when  the  eyes  drop  out  it  is 
done;  or  a better  rule  is  to  judge  by  the  weight — fifteen 
minutes  for  each  pound  of  meat,  if  the  fire  is  right. 

Have  a bright,  clear  fire  with  a bed  of  coals  at  the 
bottom;  first  put  the  roast  at  a little  distance  and  gra^  *• 


THE  EVERYDAY  COOK  BOOK. 


97 


ally  draw  it  nearer;  when  the  pig  is  done  stir  up  the  fire, 
take  a coarse  cloth  with  a good  bit  of  butter  in  it,  and 
wet  the  pig  all  over  with  it,  and  when  the  crackling  is 
crisp  take  it  up,  dredge  a little  flour  into  the  gravy,  let 
it  boil  up  once,  and  having  boiled  the  heart,  liver,  etc., 
tender,  and  chopped  it  fine,  add  to  it  the  gravy,  give  it 
one  boil,  then  serve. 

PIG’S  CHEEK 

Is  smoked  and  boiled  like  ham  with  vegeta 
boiled  cabbage  or  fried  parsnips  may  be  served  with  it* 

ROAST  SPARE-RIB. 

Trim  off  the  rough  ends  neatly,  crack  the  ribs  across 
the  middle,  rub  with  salt  and  sprinkle  with  pepper,  fold 
over,  stuff  with  turkey  dressing,  sew  up  tightly,  place  in 
dripping  pan  with  pint  of  water,  baste  frequently,  turn- 
ing over  once  so  as  to  bake  both  sides  equally  until  a 
rich  brown. 

PORK  FRITTERS. 

Have  at  hand  a thick  batter  of  Indian  meal  and 
flour ; cut  a few  slices  of  pork  and  fry  them  in  the  fry- 
ing pan  nntil  the  fat  is  fried  out,  cut  a few  more  slices 
of  the  pork,  dip  them  in  the  batter  and  drop  them  in 
the  bubbling  fat,  seasoning  with  salt  and  pepper;  cook 
until  light  brown  and  eat  while  hot. 

BAKED  HAM. 

Cover  your  ham  with  cold  water,  and  simmer  genuy 


98 


THE  EVERYDAY  COOK  BOOK. 


just  long  enough  to  loosen  the  skin  so  that  it  can  be 
pulled  off.  This  will  probably  be  from  two  to  three 
hours,  according  to  the  size  of  your  ham.  When  skinned 
put  in  a dripping  pan  in  the  oven,  pour  over  it  a teacup 
of  vinegar  and  one  of  hot  water,  in  which  dissolve  a tea- 
spoonful of  English  mustard,  bake  slowly,  basting  with 
the  liquid,  for  two  hours ; then  cover  the  ham  all  over 
to  the  depth  of  one  inch  with  coarse  brown  sugar,  press 
it  down  firmly,  and  do  not  baste  again  until  the  sugar 
has  formed  a thick  crust,  which  it  will  sooil  do  in  a very 
slow  oven;  let  it  remain  a full  hour  in,  after  covering 
with  sugar,  until  it  becomes  a rich  golden  brown.  When 
done,  drain  from  the  liquor  in  the  pan  and  put  on  a dish 
to  cool.  When  it  is  cool,  but  not  cold,  press  by  turning 
another  fiat  dish  on  top  with  a weight  over  it.  You  will 
never  want  to  eat  ham  cooked  in  any  other  way  when  you 
have  tasted  this,  and  the  pressing  makes  it  cut  firmly  for 
sandwiches  or  slicing. 

TO  BOIL,  A HAM. 

Wash  thoroughly  with  a cloth.  Select  a small  size 
to  boil,  put  it  in  a large  quantity  of  cold  water  and  boil 
twenty  minutes  for  each  pound,  allowing  it  to  boil  slowly; 
take  off  the  rind  while  hot  and  put  in  the  oven  to  brown 
half  an  hour;  remove  and  trim. 

TO  BROIL  HAM. 

Cut  some  slices  of  ham,  quarter  of  an  inch  thick, 
lay  them  in  hot  water  for  half  an  hour,  or  give  them  a 
scalding  in  a pan  over  the  fire ; then  take  them  up  and 
lay  them  on  a gridiron,  over  bright  coals ; when  the  out- 


THE  EVERYDAY  COOK  BOOK. 


90 


side  is  browned,  turn  the  other;  then  take  the  slices  on 
a hot  dish,  butter  them  treely,  sprinkle  pepper  over  and 
serve.  Or,  after  scalding  them,  wipe  them  dry,  dip  each 
slice  in  beaten  egg,  and  then  into  rolled  crackers,  and  fry 
or  broil. 

FRIED  HAM  AND  EG-G-S  (a  Breakfast  Dish). 

Cut  the  ham  into  slices,  and  take  care  that  they  are 
of  the  same  thickness  in  every  part.  Cut  off  the  rind, 
and  if  the  ham  should  be  particularly  hard  and  salt,  it 
will  be  found  an  improvement  to  soak  it  for  about  ten 
minutes  in  hot  water,  and  then  dry  it  in  a cloth.  Put  it 
into  a cold  frying-pan,  set  it  over  the  fire,  and  turn  the 
slices  three  or  four  times  whilst  they  are  cooking. 
When  done,  place  them  on  a dish,  which  should  be  kept 
hot  in  front  of  the  fire  during  the  time  the  eggs  are  be- 
ing poached.  Poach  the  eggs ; slip  them  on  to  the  slices 
of  ham,  and  serve  quickly. 

HAM  TOAST. 

Mince  finely  a quarter  of  a pound  of  cooked  ham 
with  an  anchovy  boned  and  washed ; add  a little  Cayenne 
and  pounded  mace;  beat  up  two  eggs;  mix  with  the 
mince,  and  add  just  sufficient  milk  to  keep  it  moist; 
make  it  quite  hot,  and  serve  on  small  rounds  of  toast  or 
fried  bread. 

HEAD  CHEESE. 

Having  thoroughly  cleaned  a hog’s  head  or  pig’s 
head,  split  it  in  two  with  a sharp  knife,  take  out  the  eves? 
take  out  the  brains,  cut  off  the  ears,  and  pour  scalding 


100 


THE  EVERYDAY  COOK  BOOK. 


water  over  them  and  the  head,  and  scrape  them  clean. 
Cut  off  any  par*  of  the  nose  which  may  be  discolored  so 
as  not  to  be  scraped  clean;  then  rinse  all  in  cold  Water; 
and  put  it  into  a large  kettle  with  hot  (not  boiling)  water 
to  cover  it,  and  set  the  kettle  (having  covered  it)  over  the 
fire;  let  it  boil  gently,  taking  off  the  skum  as  it  rises; 
when  boiled  so  that  the  bones  leave  the  meat  readily,  take 
it  from  the  water  with  a skimmer  into  a large  wooded 
bowl  or  tray;  take  from  it  every  particle  of  bone,  chop 
the  meat  small  and  season  to  taste  with  salt  and  pepper, 
and  if  liked,  a little  chopped  sage  or  thyme;  spread  a 
cloth  in  a colander  or  sieve;  set  it  in  a deep  dish,  and 
put  the  meat  in,  then  fold  the  cloth  closely  over  it,  lay  a 
weight  on  which  may  press  equally  the  whole  surface  (a 
sufficiently  large  plate  will  serve).  Let  the  weight  be 
more  or  less  heavy,  according  as  you  may  wish  the  cheese 
to  be  fat  or  lean;  a heavy  weight  by  pressing  out  the  fat 
will  of  course  leave  the  cheese  lean.  When  cold,  take 
the  weight  off;  take  it  from  the  colander  or  sieve,  scrape 
off  whatever  fat  may  be  found  on  the  outside  of  the 
cloth,  and  keep  the  cheese  in  the  cloth  in  a cool  place,  to 
be  eaten  sliced  thin,  with  or  without  mustard,  and  vin- 
egar or  catsup.  After  the  water  is  cold  in  which  the 
head  was  boiled,  take  off  the  fat  from  it,  and  whatever 
may  have  drained  from  the  sieve,  or  colander,  and  cloth; 
put  it  together  in  some  clean  water,  give  it  one  boil; 
then  strain  it  through  a cloth,  and  set  it  to  become  cold; 
then  take  off  the  cake  of  fat.  It  is  fit  for  any  use. 

PIGS’  FEET  SOUSED. 

Scald  and  scrape  clean  the  feet;  if  the  covering  of 
the  toes  will  not  come  off  without,  singe  them  in  hot  era* 


THE  EVERYDAY  COOK  BOOK. 


101 


bers,  until  they  are  loose,  then  take  them  off.  Many  per- 
sons lay  them  in  weak  lime  water  to  whiten  them.  Hav- 
ing scraped  them  clean  and  white,  wash  them  and  put 
them  in  a pot  of  hot  (not  boiling)  water,  with  a little  salt, 
and  let  them  boil  gently,  until  by  turning  a fork  in  the 
flesh  it  will  easily  break  and  the  bones  are  loosened. 
Take  off  the  scum  as  it  rises.  When  done,  take  them 
from  the  hot  water  into  cold  vinegar,  enough  to  cover 
them,  add  to  it  one-third  as  much  of  the  water  in  which 
they  were  boiled;  add  whole  pepper  and  alspice,  with 
cloves  and  mace  if  liked,  put  a cloth  and  a tight-fitting 
cover  over  the  pot  or  jar.  Soused  feet  may  be  eaten  cold 
from  the  vinegar,  split  in  two  from  top  to  toe,  or  having 
split  them,  dip  them  in  wheat  flour  and  fry  in  hot  lard, 
or  broil  and  butter  them.  In  either  case,  let  them  be 
nicely  browned. 

TO  MAKE  LARD 

Take  the  leaf  fat  from  the  inside  of  a bacon  hog,  cut 
it  small,  and  put  it  in  an  iron  kettle,  which  must  be  per- 
fectly free  from  any  musty  taste;  set  it  over  a steady, 
moderate  fire,  until  nothing  but  scraps  remain  of  the 
meat;  the  heat  must  be  kept  up,  but  gentle,  that  it  may 
not  burn  the  lard ; spread  a coarse  cloth  in  a wire  sieve,  and 
strain  the  liquid  into  tin  basins  which  will  hold  two  or 
three  quarts ; squeeze  out  all  the  fat  from  the  scraps.  When 
the  lard  in  the  pans  is  cold,  press  a piece  of  new  muslin 
close  upon  it,  trim  it  off  at  the  edge  of  the  pan,  and  keep 
it  in  a cold  place.  Or  it  maybe  kept  in  wooden  kegs 
with  close  covers.  Lard  made  with  one-third  as  much 
beef  suet  as  fat  is  supposed  by  many  persons  to  keep  better. 

TO  TELL  GOOD  EGGS. 

Put  them  'n  water— if  the  large  end  turns  up,  they 


THE  EVEKYDAY  COOK  BOOK. 


are  iwc  fresh.  This  is  an  infallible  rule  to  distinguish  a 
good  egg  from  a bad  one. 

KEEPING-  EGGS  FRESH. 

“All  it  is  necessary  to  do  to  keep  eggs  through  sum- 
mer is  to  procure  small,  clean  wooden  or  tin  vessels,  hold- 
ing from  ten  to  twenty  gallons,  and  a barrel,  more  or 
less,  of  common,  fine^ground  land  plaster.  Begin  by  put- 
ting on  the  bottom  or  the  vessel  two  or  three  inches  of 
plaster,  and  then,  having  fresh  eggs,  with  the  yolks  un- 
broken, set  them  up,  small  end  down,  close  to  each  other, 
but  not  crowding,  and  make  the  first  layer.  Then  add  more 
plaster  and  enough  so  the  eggs  will  stand  upright,  and  set 
up  the  second  layer;  then  another  deposit  of  plaster,  fol- 
lowed by  a layer  of  eggs,  till  the  vessel  is  full,  and  finish  by 
covering  the  top  layer  with  plaster.  Eggs  so  packed  and 
subjected  to  a temperature  of  at  least  85  degrees,  if  not 
90  degrees,  during  August  and  September,  came  out 
fresh,  and  if  one  could  be  certain  of  not  having  a temper- 
ature of  more  than  75  degrees  to  contend  with,  I am 
confident  eggs  could  be  kept  by  these  meanes  all  the  year 
round.  Observe  that  the  eggs  must  be  fresh  laid,  the 
yolks  unbroken,  the  packing  done  in  small  vessels,  and 
with  clean,  fine-ground  land  plaster,  and  care  must  be 
taken  that  no  egg  so  presses  on  another  as  to  break  the 
shell.” 

Eggs  may  be  kept  good  for  a year  in  the  following 
manner: 

To  a pail  of  water,  put  of  unslacked  lime  and  coarse 
salt  each  a pint;  keep  it  in  a cellar,  or  cool  place,  and 
put  the  eggs  in,  as  fresh  laid  as  possible. 

It  is  well  to  keep  a stone  pot  of  this  lime  water  ready 


THE  EVERYDAY  COOK  BOOK. 


103 


to  receive  the  eggs  as  soon  as  laid ; make  a fresh  supply 
every  few  months.  This  lime  water  is  of  exactly  the 
proper  strength ; strong  lime  water  will  cook  the  eggs, 
Very  strong  lime  water  will  eat  the  shell. 

POACHED  EGOS. 

Two  eggs,  two  tablespoonfuls  of  milk,  half  a tea- 
spoonful of  salt,  half  a teaspoonful  of  butter;  beat  the 
eggs  and  add  the  salt  and  milk;  put  the  butter  in  a small 
saucepan,  and  when  it  melts  add  the  eggs;  stir  over  the 
fire  until  the  mixture  thickens,  being  careful  not  to  let  it 
cook  hard ; about  two  minutes  will  cook  it.  The  eggs, 
when  done,  should  be  soft  and  creamy.  Serve  immedi- 
ately. 

DROPPED  EGG-S. 

Have  a quart  of  boiling  water  and  one  tablespoonful 
of  salt  in  a frying-pan.  Break  the  eggs  one  by  one  into 
a saucer  and  slide  carefully  into  the  salted  water;  cook 
until  the  white  is  firm,  and  lift  out  with  a griddle-cake 
turner  and  place  on  toasted  bread.  Serve  immediately. 

STUFFED  EGGS. 

Six  hard-boiled  eggs  cut  in  two,  take  out  the  yolks 
and  mash  fine,  then  add  two  teaspoonfuls  of  butter,  one 
of  cream,  two  or  three  drops  of  onion  juice,  salt  and  pep- 
per to  taste.  Mix  all  thoroughly  and  fill  the  eggs  with 
this  mixture;  put  them  together.  Then  there  will  be  a 
little  of  the  filling  left,  to  which  add  one  well-beaten  egg. 
Cover  the  eggs  with  this  mixture  and  then  roll  in  crack- 
er-crumbs. Fry  a light  brown  in  boiling  fat.  Plain 


104 


THE  EVERYDAY*  COOK  BOOK. 


baked  eggs  make  quite  a pretty  breakfast  dish.  Take  a 
round  white- ware  dish,  thick  enough  to  stand  the  heat  of 
the  oven,  put  into  it  sufficient  fresh  butter,  and  break  as 
many  eggs  in  it  as  are  desirable,  putting  a few  bits  of 
butter  on  the  top,  and  set  in  a rather  slow  oven  until 
they  are  cooked.  Have  a dish  of  nicely-made,  buttered 
toast  arranged  symmetrically  on  a plate  and  garnish  it 
and  the  dish  of  eggs  with  small  pieces  of  curled  parsley. 

EGGS  A LA  SUISSE. 

Spread  the  bottom  of  a dish  with  two  ounces  of 
fresh  butter,  cover  this  with  grated  cheese,  break  eight 
whole  eggs  upon  the  cheese  without  breaking  the  yolks. 
Season  with  red  pepper  and  salt  if  necessary,  pour  a lit- 
tle cream  on  the  surface,  strew  about  two  ounces  of  gra  tecT 
cheese  on  the  top,  and-  set  the  eggs  in  a moderate  o^en 
for  about  a quarter  of  an  hour.  Pass  a hot  salamander 
over  the  top  to  brown  it. 

EGGS  BROUILLE. 

Six  eggs,  half  a cupful  of  milk,  or,  better  still,  of 
cream,  two  mushrooms,  one  teaspoonful  of  salt,  a little 
pepper,  three  tablespoonfuls  of  butter,  a slight  grating 
of  nutmeg.  Cut  the  mushrooms  into  dice  and  fry  them 
for  one  minute  in  one  tablespoonful  of  the  butter;  beat 
the  eggs,  salt,  pepper  and  cream  together  and  put  them 
in  a saucepan ; add  the  butter  and  mushrooms  to  these 
ingredients;  stir  over  a moderate  heat  until  the  mixture 
begins  to  thicken.  Take  from  the  fire  and  beat  rapidly 
until  the  eggs  become  quite  thick  and  creamy.  Have 


Me  everyday  cook  book. 


105 


slices  ot  toast  on  a hot  dish.  Heap  the  mixture  on  these, 
and  garnish  with  points  of  toast.  Serve  immediately. 

CURRIED  EGGS. 

Slice  two  onions  and  fry  in  butter,  add  a tablespoon 
curry -powder  and  one  pint  good  broth  or  stock,  stew  till 
onions  are  quite  tender,  add  a cup  of  cream  thickened 
with  arrowroot  or  rice  flour,  simmer  a few  moments, 
then  add  eight  or  ten  hard-boiled  eggs,  cut  in  slices,  and 
beat  them  well,  but  do  not  boil. 

CREAMED  EGGS. 

Boil  six  eggs  twenty  minutes.  Make  one  pint  of 
cream  sauce.  Have  six  slices  of  toast  on  a hot  dish.. 
Put  a layer  of  sauce  on  each  one,  and  then  part  of  the 
whites  of  the  eggs,  cut  in  thin  strips  and  rub  part  of 
the  yolks  through  a sieve  on  the  toast.  Repeat  this,  and 
finish  with  a third  layer  of  sauce.  Place  in  the  oven  for 
9-bout  three  minutes.  Garnish  with  parsley,  and  serve. 

SOFT-BOILED  EGGS. 

Place  the  eggs  in  a warm  saucepan,  and  cover  with 
boiling  water.  Let  them  stand  where  they  will  keep  hot, 
but  not  boil,  for  ten  minutes.  This  method  will  cook 
both  whites  and  yolks. 

EGGS  UPON  TOAST. 

Put  a good  lump  of  butter  into  a frying-pan.  When 
it  is  hot,  stir  in  four  or  five  well-beaten  eggs,  with  pep- 
per, salt,  and  a little  parsley.  Stir  and  toss  for  three 


106 


THE  EVERYDAY  COOK  BOOK. 


minutes.  Have  ready  to  your  hand  some  slices  of  but- 
tered toast  (cut  round  with  a tin  cake  cutter  before  they 
are  toasted) ; spread  thickly  with  ground  or  minced 
tongue,  chicken,  or  ham.  Heap  the  stirred  egg  upon 
these  in  mounds,  and  set  in  a hot  dish  garnished  with 
parsley  and  pickled  beets. 

DUTCH  OMELET. 

t , 

Break  eight  eggs  into  a basin,  season  with  pepper 
and  salt,  add  two  ounces  of  butter  cut  small,  beat  these 
well  together,  make  an  ounce  of  butter  hot  in  a frying- 
pan,  put  the  eggs  in,  continue  to  stir  it,  drawing  it  away 
from  the  sides,  that  it  may  be  evenly  done,  shake  it  now 
and  then  to  free  it  from  the  pan;  when  the  under  side 
is  a little  browned,  turn  the  omelet  into  a dish,  and  serve; 
this  must  be  done  over  a moderate  fire. 

EGGS  POACHED  IN  BALLS. 

Put  three  pints  of  boiling  water  into  a stewpan ; set 
it  on  a hot  stove  or  coals;  stir  the  water  with  a stick  un- 
til it  runs  rapidly  around,  then  having  broken  an  egg 
into  a cup,  taking  care  not  to  break  the  yolk,  drop  it  into 
the  whirling  water;  continue  to  stir  it  until  the  egg  is 
cooked;  then  take  it  into  a dish  with  a skimmer  and  set 
it  over  a pot  ot  boiling  water;  boil  one  at  a time,  until 
you  have  enough.  These  will  remain  soft  for  a long 
time. 

OMELET  AU  NATURAL. 

Break  eight  or  ten  eggs  into  a basin;  add  a small 
teaspoonful  of  salt  and  a little  pepper,  with  a tablespoon- 


THE  EVERYDAY  COOK  BOOK. 


107 


ful  of  cold  water;  beat  the  whole  well  with  a spoon  or 
whisk.  In  the  meantime  put  some  fresh  sweet  butter 
into  an  omelet  pan,  and  when  it  is  nearly  hot,  put  in  an 
omelet;  while  it  is  frying,  with  a skimmer  spoon  raise 
the  edges  from  the  pan  that  it  may  be  properly  done. 
When  the  eggs  are  set  and  one  side  is  a fine  brown,  double 
it  half  over  and  serve  hot.  These  omelets  should  be  put 
quite  thin  in  the  pan;  the  butter  required  for  each  will 
be  about  the  size  of  a small  egg. 

OMELET  IN  BATTER. 

Fry  an  omelet;  when  done,  cut  it  in  squares  or 
diamonds ; dip  each  piece  in  batter  made  of  two  eggs  and 
a pint  of  milk,  with  enough  wheat  flour,  and  fry  them 
in  nice  salted  lard  to  a delicate  brown.  Serve  hot. 

SCRAMBLED  EGGS. 

Four  eggs,  one  tablespoonful  of  butter,  half  a tea- 
spoonful of  salt.  Beat  the  eggs  and  add  the  salt  to  them. 
Melt  the  butter  in  a saucepan.  Turn  in  the  beaten  eggs, 
stir  quickly  over  a hot  fire  for  one  minute,  and  serve. 

OMELET  (SPLENDID). 

Six  eggs,  whites  and  yolks  beaten  separately;  half 
pint  milk,  six  teaspoons  corn  starch,  one  teaspoon  baking 
powder,  and  a little  salt;  add  the  whites,  beaten  to  stiff 
froth,  last ; cook  in  a little  butter. 


108 


THE  EVERYDAY  COOK  BOOK. 


VEGETABLES. 


BOILED  POTATOES. 

Old  potatoes  are  far  better  for  being  peeled  and  put 
in  cold  water  an  hour  before  being  put  over  to  boil. 
They  should  then  be  put  into  fresh  cold  water,  when  set 
over  the  lire.  New  potatoes  should  always  be  put  in  a 
boiling  water,  and  it  is  better  to  prepare  them  just  in 
time  for  cooking.  Are  better  steamed  than  boiled. 

MASHED  POTATOES. 

Potatoes  are  not  good  for  mashing  until  they  are 
full  grown ; peel  them  and  lay  them  in  water  for  an  hour 
or  more  before  boiling,  for  mashing. 

Old  potatoes,  when  unfit  for  plain  boiling,  may  be 
served  mashed;  cut  out  all  imperfections,  take  off  all  the 
skin,  and  lay  them  in  cold  water  for  one  hour  or  more; 
then  put  them  into  a dinner-pot  or  stewpan,  with  a tea- 
spoonful of  salt;  cover  the  stewpan  and  let  them  boil  for 
half  an  hour,  unless  they  are  large,  when  three-quarters 
of  an  hour  will  be  required ; when  they  are  done  take 
them  up  with  a skimmer  into  a wooden  bowl  or  tray, 
and  mash  them  fine  with  a potato  beetle;  melt  a piece 
of  butter,  the  size  of  a large  egg,  into  half  a pint  of  hot 


THE  EVERYDAY  COOK  BOOK. 


109 


milk;  mix  it  with  the  mashed  potatoes  until  it  is  thor- 
oughly incorporated,  and  a smooth  mass;  then  put  it  in  a 
deep  dish,  smooth  the  top  over,  and  mark  it  neatly  with 
a knife;  put  pepper  over  and  serve.  The  quantity  of 
milk  used  must  be  in  proportion  to  the  quantity  of  po- 
tatoes. 

Mashed  potatoes  may  be  heaped  on  a flat  dish; 
make  it  in  a crown  or  pineapple;  stick  a sprig  of  green 
celery  or  parsley  in  the  top ; or  first  brown  it  before  the 
fire  or  in  an  oven. 

Mashed  potatoes  may  be  made  a highly  ornamental 
dish;  after  shaping  it,  as  taste  may  direct,  trim  the  edge 
of  the  plate  with  a wreath  of  celery  leaves  or  green  pars- 
ley; or  first  brown  the  outside  in  an  oven  or  before  the 
fire. 

FRIED  POTATOES. 

Peel  and  cut  the  potatoes  into  thin  slices  as  nearly 
the  same  size  as  possible,  make  some  butter  or  dripping 
quite  hot  in  a frying  pan,  put  in  the  potatoes  and  fry 
them  on  both  sides  to  a nice  brown ; when  they  are  crisp 
and  done  take  them  up,  place  them  on  a cloth  before  the 
fire  to  drain  the  grease  from  them,  and  serve  very  hot, 
after  sprinkling  them  with  salt.  These  are  delicious  with 
rump  steak,  and  in  France  are  frequently  served  thus  as 
a breakfast  dish.  The  remains  of  cold  potatoes'may  also 
be  sliced  and  fried  by  the  above  recipe,  but  the  slices 
must  be  cut  a little  thicker. 

BROILED  POTATOES. 

Cut  cold  boiled  potatoes  in  slices  lengthwise  quarter 
of  an  inch  thick,  dip  each  slice  in  wheat  flour  and  lay 


no 


THE  EVERYDAY  COOK  BOOK. 


them  on  a gridiron  over  a bright  fire  of  coals ; when  both 
sides  are  browned  nicely,  take  them  on  a hot  dish,  put  a 
bit  of  butter,  pepper  and  salt  to  taste  over,  and  serve  hot. 

POTATOES  AND  CREAM. 

Mince  cold  boiled  potatoes  fine,  put  them  into  a spi- 
der with  melted  butter  in  it,  let  them  fry  a little  in  the 
butter,  well  covered,  then  put  in  a fresh  piece  of  butter, 
seasoned  with  salt  and  pepper,  and  pour  over  cream  or 
rich  milk;  let  it  boil  up  once  and  serve. 

POTATO  PUFFS. 

Prepare  the  potatoes  as  directed  for  mashed  potato. 
While  hot  shape  in  balls  about  the  size  of  an  egg;  have 
a tin  sheet  well  buttered  and  place  the  balls  on  it.  As 
soon  as  all  are  done,  brush  over  with  beaten  egg;  brown 
in  the  oven.  When  done,  slip  a knife  under  them  and 
slide  them  upon  a hot  platter.  Garnish  with  parsley 
and  serve  immediately. 

POTATO  SNOW. 

Choose  large  white  potatoes  as  free  from  spots  as 
possible,  boil  them  in  their  skin  in  salt  water  until  per- 
fectly tender,  drain  and  dry  them  thoroughly  by  the  side 
of  the  fire  and  peel  them.  Put  a hot  dish  before  the 
fire,  rub  the  potatoes  through  a coarse  sieve  on  to  this 
dish;  do  not  touch  them  afterward  or  the  flakes  will  fall, 
and  serve  as  hot  as  possible. 

POTATO  BORDER. 

Six  potatoes,  three  eggs,  one  tablespoonful  of  butter, 


THE  EVERYDAY  COOK  BOOK. 


Ill 


one  of  salt,  half  a cupful  of  boiling  milk.  Pare,  boil 
and  mash  the  potatoes.  When  fine  and  light  add  the 
butter,  salt  and  pepper  and  two  well-beaten  eggs.  But- 
ter the  border  mold  and  pack  the  potato  in  it.  Let  this 
stand  on  the  kitchen  table  ten  minutes,  then  turn  out  on 
a dish  and  brush  over  with  one  well-beaten  egg.  Brown 
in  the  oven. 


WHIPPED  POTATOES 

Instead  of  mashing  in  the  ordinal  way,  whip  with 
a fork  until  light  and  dry,  then  whip  in  a little  melted 
butter,  some  milk,  and  salt  to  taste,  whipping  rapidly 
until  creamy.  Pile  as  lightly  and  irregularly  as  you  can 
in  a hot  dish. 

SCALLOPED  POTATOES. 

Prepare  in  this  proportion:  Two  cups  of  mashed 

potatoes,  two  tablespoon fuls  of  cream  or  milk,  and  one 
of  melted  butter;  salt  and  pepper  to  taste.  Stir  the  po- 
tatoes, butter,  and  cream  together,  adding  one  raw  egg. 
If  the  potatoes  seem  too  moist,  beat  in  a few  fine  bread- 
crumbs. Bake  in  a hot  oven  for  ten  minutes,  taking  care 
to  have  the  top  a rich  brown. 

POTATO  CROQUETTES. 

Pare,  boil,  and  mash  six  good  sized  potatoes.  Add 
one  tablespoonful  of  butter,  two-thirds  of  a cupful  of  hot 
cream  or  milk,  the  whites  of  two  eggs  well  beaten,  salt 
and  pepper  to  taste.  When  cool  enough  to  handle,  work 


112 


THE  EVERYDAY  COOK  BOOK. 


into  shape,  roll  in  eggs  and  bread-crumbs,  and  fry  in  hot 
lard. 

POTATOES  A LA  CREME. 

Heat  a cupful  of  milk;  stir  in  a heaping  tablespoon- 
ful of  butter  cut  up  in  as  much  flour.  Stir  until  smooth 
and  thick;  pepper  and  salt,  and  add  two  cupfuls  of  cold 
boiled  potatoes,  sliced,  and  a little  very  finely-chopped 
parsley.  Shake  over  the  fire  until  the  potatoes  are  hot 
all  through,  and  pour  into  a deep  dish. 

TO  BOIL  SWEET  POTATOES. 

Wash  them  perfectly  clean,  put  them  into  a pot  or 
stewpan,  and  pour  boiling  water  over  to  cover  them; 
cover  the  pot  close,  and  boil  fast  for  half  an  hour,  or  more 
if  the  potatoes  are  large;  try  them  with  a fork;  when 
done,  drain  off  the  water,  take  off  the  skins,  and  serve. 

Cold  sweet  potatoes  may  be  cut  in  slices  across  or 
lengthwise,  and  fried  or  broiled  as  common  potatoes;  or 
they  may  be  cut  in  half  and  served  cold. 

ROASTED  SWEET  POTATOES. 

Having  washed  them  clean,  and  wiped  them  dry, 
roast  them  on  a hot  hearth  as  directed  for  common  pota- 
toes; or  put  them  in  a Dutch  oven  or  tin  reflector. 
Roasted  or  baked  potatoes  should  not  be  cut,  but  broken 
open  and  eaten  from  the  skin,  as  from  a shell. 

TO  BAKE  SWEET  POTATOES. 

Wash  them  perfectly  clean,  wipe  them  dry,  and  bake 
in  a quick  oven,  according  to  their  size — half  an  hour  for 


I 


THE  EVERYDAY  COOK  BOOK. 


113 


quite  small  size,  three-quarters  for  larger,  and  a ful!  /lour 
for  the  largest.  Let  the  oven  have  a good  heat,  a ad  do 
not  open  it,  unless  it  is  necessary  to  turn  them,  until 
they  are  done. 

FRENCH  FRIED  SWEET  POTATOES. 

Prepare  and  fry  the  same  as  the  white  potatoes.  Oi 
they  can  first  be  boiled  half  an  hour,  and  then  pared, 
cut  and  fried  as  directed.  The  latter  is  the  better  way, 
as  they  are  liable  to  be  a little  hard  if  tried  when  raw. 

TURNIPS. 

Boil  until  tender;  mash  and  season  with  butter, 
pepper,  salt,  and  a little  rich  milk  or  cream. 

SPINACH. 

An  excellent  way  to  serve  spinach  is  to  first  look  it 
over  carefully;  wash  it  in  two  or  three  waters.  If  the 
stalks  are  not  perfectly  tender,  cut  the  leaves  from  the 
stalk.  Boil  for  twenty  minutes  in  water  with  enough 
salt  dissolved  in  it  to  salt  the  spinach  sufficiently.  When 
done  let  it  drain,  then  chop  it  fine,  put  it  on  the  stove  in 
a saucepan,  with  a lump  of  butter,  salt,  and  pepper,  and 
enough  milk  to  moisten  it.  When  the  butter  is  melted 
and  spinach  steaming,  take  from  the  fire  and  put  it  in 
the  dish  in  which  it  is  going  to  the  table.  Garnish  with 
hard-boiled  eggs  cut  in  slices  or  in  rings — that  is,  with 
the  yolk  removed  and  rings  of  the  white  only  left. 

BEETS. 

Clean  these  nicely,  but  do  not  pare  them,  leaving  on 


114 


THE  EVERYDAY  COOK  BOOK. 


a short  piece  of  the  stalk.  Then  put  over  to  boil  in  hot 
water.  Young  beets  will  cook  tender  in  an  hour;  old 
beets  require  several  hours’  boiling.  When  done,  skin 
quickly  while*  hot,  slice  thin  into  your  vegetable  dish, 
put  on  salt,  pepper,  and  a little  butter,  put  over  a little 
vinegar,  and  serve  hot  or  cold. 

TO  PRESERVE  VEGETABLES  FOR  WIN* 
TER  USE. 

Green  string  beans  must  be  picked  when  young; 
put  a layer  three  inches  deep  in  a small  wooden  keg  or 
half  barrel;  sprinkle  in  salt  an  inch  deep,  then  put  an- 
other layer  of  beans,  then  salt,  and  beans  and  salt  in  al- 
ternate layers,  until  you  have  enough;  let  the  last  be 
salt;  cover  them  with  a piece  of  board  which  will  fit  the 
inside  of  the  barrel  or  keg,  and  place  a heavy  weight 
upon  it;  they  will  make  a brine. 

When  wanted  for  use,  soak  them  one  night  or  more 
in  plenty  of  water,  changing  it  once  or  twice,  until  the 
salt  is  out  of  them,  then  cut  them,  and  boil  the  same  as 
when  fresh. 

Carrots,  beans,  beet-roots,  parsnips,  and  potatoes 
keep  best  in  dry  sand  or  earth  in  a cellar;  turnips  keep 
best  on  a cellar  bottom,  or  they  may  be  kept  the  same 
as  carrots,  etc.  Whatever  earth  remains  about  them 
when  taken  from  the  ground,  should  not  be  taken  off. 

When  sprouts  come  on  potatoes  or  other  stored 
vegetables,  they  should  be  carefully  cut  off.  The  young 
sprouts  from  turnips  are  sometimes  served  as  a salad, 
or  boiled  tender  in  salt  and  water,  and  served  with  but- 
ter and  pepper  over. 

Celery  may  be  kept  all  winter  by  setting  it  in  boxes 


THE  EVERYDAY  COOK  BOOK. 


115 


filled  with  earth;  keep  it  in  the  cellar;  it  will  grow  and 
whiten  in  the  dark;  leeks  may  also  be  kept  in  this  way. 

Cabbage  set  out  in  earth,  in  a good  cellar,  will  keep 
good  and  fresh  all  winter.  Small  close  heads  of  cabbage 
may  be  kept  many  weeks  by  taking  them  before  the 
frost  comes,  and  laying  them  on  a stone  floor;  this  will 
whiten  them,  and  make  them  tender. 

Store  onions  are  to  be  strung,  and  hung  in  a dry, 
cold  place. 

DELICATE  CABBAGE. 

Remove  all  defective  leaves,  quarter  and  cut  as  for 
coarse  slaw,  cover  well  with  cold  water,  and  let  remain 
several  hours  before  cooking,  then  drain  and  put  into 
pot  with  enough  boiling  water  to  cover;  boil  until 
thoroughly  cooked  (which  will  generally  require  abbut 
forty-five  minutes),  add  salt  ten  or  fifteen  minutes  before 
removing  from  fire,  and  when  done,  take  up  into  a colan- 
der, press  out  the  water  well,  and  season  with  butter  and 
pepper.  This  is  a good  dish  to  serve  with  corned  meats, 
but  should  not  be  cooked  with  them ; if  preferred,  how- 
ever, it  may  be  seasoned  by  adding  some  of  the  liquor 
and  fat  from  the  boiling  meat  to  the  cabbage  while  cook- 
ing. Drain,  remove,  and  serve  in  a dish  with  drawn 
butter  or  a cream  dressing  poured  over  it. 

RED  CABBAGE. 

Select  two  small,  solid  heads  of  hard  red  cabbage, 
divide  them  in  halves  from  crown  to  stem,  lay  the  split 
side  down,  and  cut  downward  in  thin  slices.  The  cab- 
bage will  then  be  in  narrow  strips  or  shreds.  Put  into  a 


116  THE  EVERYDAY  COOK  BOOK. 

saucepan  a tablespoonful  of  clean  drippings,  butter,  or 
any  nice  fat;  wlien  fat  is  hot,  put  in  cabbage,  a teaspoon- 
ful  of  salt,  three  tablespoonf  uls  of  vinegar  (if  the  latter  is 
very  strong  use  but  two)  and  one  onion  in  which  three  or 
four  cloves  have  been  stuck,  buried  in  the  middle;  boil 
two  hours  and  a half;  it  it  becomes  too  dry  and  is  in 
danger  of  scorching,  add  a very  little  water.  This  is 
very  nice. 

CAULIFLOWER. 

Boil  a fine  cauliflower  tied  up  snugly  in  coarse  tarla- 
tan, in  hot  water,  a little  salt.  Drain  and  lay  in  a deep 
dish,  flower  uppermost.  Heat  a cup  of  milk,  thicken 
with  two  tablespooufuls  of  butter  cut  into  bits  and  rolled 
in  flour;  add  pepper,  salt,  the  beaten  white  of  an  egg, 
and  boil  up  one  minute,  stirring  well.  Take  from  the 
fire,  squeeze  the  juice  of  a lemon  through  a hair  sieve 
into  the  sauce  and  pour  half  into  a boat,  the  rest  over 
the  cauliflower. 

MASHED  CARROTS. 

Scrape,  wash,  lay  in  cold  water  half  an  hour,  then 
cook  tender  in  boiling  water;  drain  well,  mash  with  a 
wooden  spoon  or  beetle,  work  in  a good  piece  of  butter, 
and  season  with  pepper  and  salt.  Heap  up  in  a vegeta- 
ble  dish,  and  serve  very  hot. 

BOILED  GREEN  CORN. 

Choose  young  sugar-corn,  full  grown,  but  not  hard; 
test  with  the  nail.  When  the  grain  is  pierced  the  milk 
should  escape  in  a jet  and  not  be  thick.  Clean  by  strip- 


in 


plug*  oft  the  outer  leaves,  turn  back  the  innermost  cover- 
ing carefully,  pick  off  every  thread  of  silk  and  re-cover 
the  ear  with  the  thin  husk  that  grew  nearest  it.  Tie  at 
the  top  with  a bit  of  thread,  put  in  boiling  water  salted, 
and  cook  fast  from  twenty  minutes  to  half  an  hour,  in 
proportion  to  size  and  age.  Cut  off  the  stalks  close  to 
the  cob  and  send  whole  to  table  wrapped  in  a napkin. 

Or  you  can  cut  from  the  cob  while  hot  and  season 
with  butter,  pepper  and  salt.  Send  to  table  in  a vegeta- 
ble dish. 

GREEN  PEAS. 

Shell  and  lay  in  cold  water  fifteen  minutes.  Cook 
from  twenty  to  twenty-five  minutes  in  boiling  salted 
water.  Drain,  put  into  a deep  dish  with  a good  lump  of 
butter,  pepper  and  salt  to  taste. 

TO  BOIL  ONIONS. 

Take  off  the  tops  and  tails  and  the  thin  outer  skin, 
but  no  more,  lest  the  onions  should  go  to  pieces.  Lay 
them  on  the  bottom  of  a pan  which  is  broad  enough  to 
contain  them  without  piling  one  on  another;  just  cover 
them  with  water  and  let  them  simmer  slowly  till  they 
are  tender  all  through,  but  not  till  they  break.  Serve 
them  up  with  melted  butter. 

FRIED  ONIONS. 

Cut  them  in  thin  slices  and  season  them;  have  a 
piece  of  fat  bacon  frying  to  get  the  juice,  take  it  out  and 
put  the  onions  in  and  stir  until  a pretty  brown. 

BOILED  PARSNIPS. 

Wash  the  parsnips,  scrape  them  thoroughly,  and. 


118 


THE  EVERYDAY  COOK  BOOK. 


with  the  point  of  a knife,  remove  any  black  spots  about 
them,  and  should  they  be  very  large  cut  the  thick  part 
into  quarters;  put  them  into  a saucepan  of  boiling  water, 
salted  in  the  above  proportion,  boil  them  rapidly  until 
tender,  which  may  be  ascertained  by  thrusting  a fork 
into  them ; take  them  up,  drain  them  and  serve  in  a veg- 
etable dish.  This  vegetable  is. usually  served  with  salt 
fish,  boiled  pork  or  boiled  beef;  when  sent  to  table  with 
the  latter,  a few  should  be  placed  alternately  with  car- 
rots round  the  dish  as  a garnish. 

PARSNIPS  FRIED  IN  BUTTER. 

Scrape  the  parsnips  and  boil  gently  forty-five  min- 
utes. When  cold,  cut  in  long  slices  about  one-third  of  an 
inch  thick.  Season  with  salt  and  pepper.  Dip  in  melt- 
ed butter  and  in  flour.  Have  two  tablespoonfuls  of  butter 
in  the  frying-pan,  and  as  soon  as  hot,  put  in  enough 
parsnips  to  cover  the  bottom.  Fry  brown  on  both  sides 
and  serve  on  a hot  dish. 

CREAMED  PARSNIPS. 

Boil  tender,  scrape  and  slice  lengthwise.  Put  over 
the  fire  with  two  tablespoonfuls  of  butter,  pepper,  and 
salt,  and  a little  minced  parsley.  Shake  until  the  mix- 
ture boils.  Dish  the  parsnips,  add  to  the  sauce  three 
fcablespoonfuls  of  cream  in  which  has  been  stirred  a quar- 
ter spoonful  of  flour.  Boil  once  and  pour  over  the 
parsnips. 

PARSNIP  FRITTERS. 

Boil  four  or  five  parsnips;  when  tender,  take  off  the 


THE  EVERYDAY  COOK  BOOK. 


119 


skin  and  mash  them  fine;  add  to  them  a teaspoonfnl  of 
wheat  flour  and  a beaten  egg;  put  a tablespoonful  of 
lard  or  beef  drippings  in  a frying-pan  over  the  fire,  add 
to  it  a saltspoonful  of  salt;  when  boiling  hot,  put  in  the 
parsnips,  make  it  in  small  cakes  with  a spoon ; when  one 
side  is  a delicate  brown,  turn  the  other;  when  both  are 
done,  take  them  on  a dish,  put  a very  little  of  the  fat  in 
which  they  were  fried  over,  and  serve  hot.  These  re 
semble  very  nearly  the  taste  of  the  salsify  or  oystei 
plant,  and  will  generally  be  preferred. 

SALSIFY,  OR  VEGETABLE  OYSTER. 

Boil  and  serve  as  directed  for  parsnips,  either 
plain  boiled,  or  fried,  or  made  fritters. 

BOILED  VEGETABLE  MARROW. 

Have  ready  a saucepan  of  boiling  water,  properly 
salted;  put  in  the  marrows  after  peeling  them,  and  boil 
them  until  quite  tender.  Take  them  up  with  a slice; 
halve,  and,  should  they  be  very  large,  quarter  them. 
Dish  them  on  toast,  and  send  to  table  with  them  a tureen 
of  melted  butter,  or,  in  lieu  of  this,  a small  pat  of  salt 
butter.  Large  vegetable  marrows  may  be  preserved 
throughout  the  winter  by  storing  them  in  a dry  place ; 
when  wanted  for  use,  a few  slices  should  be  cut  and 
boiled  in  the  same  manner  as  above;  but,  when  once  be- 
gun, the  marrow  must  be  eaten  quickly,  as  it  keeps  but 
a short  time  after  it  is  cut.  Vegetable  marrows  are  also 
very  delicious  mashed;  they  should  be  boiled,  then 
drained,  and  mashed  smoothly  with  a wooden  spoon. 
Heat  them  in  in  a saucepan,  add  a seasoning  of  salt  and 


THE  EVERYDAY  COOK  BOOK. 


1*0 

pepper,  and  a small  piece  of  butter,  and  dish  with  a few 
snippets  of  toasted  bread  placed  round  as  a garnish. 

Vegetable  marrows  are  delightful  when  sliced  and 
fried  for  ten  minutes  in  butter.  Before  being  fried  they 
may  be  dipped  in  a batter  of  flour  and  water,  seasoned 
with,  a little  salt.  Vegetable  marrows  may  also  be 
dressed  as  follows:  Boil  one,  and  when  it  is  about  ready, 

cut  it  in  pieces,  which  place  in  a fresh  saucepan,  cov- 
ered with  soup  stock,  either  white  or  brown;  add  a little 
salt  in  stewing.  Serve  in  a deep  dish  when  thoroughly 
tender.  Vegetable  marrows  are  very  nice  plain  boiled, 
and  served  upon  buttered  toast.  Peel  them  and  cut 
them  so  as  to  be  able  to  remove  the  seeds.  Marrows 
will  take  from  twenty  minutes  to  an  hour  to  boil,  accord- 
ing to  size  and  age.  After  being  parboiled,  they.may  be 
sliced  down,  dipped  in  egg,  and  then  rubbed  among 
bread-crumbs  and  tried ; serve  them  as  hot  as  possible. 

Tomatoes  may  be  sliced  thin  and  served  with  salt, 
pepper  and  vinegar  over,  for  breakfast;  or  sliced,  and 
strewn  with  sugar  and  grated  nutmeg  for  tea;  for  dinner 
they  may  be  stewed  or  broiled,  or  baked. 

Tomatoes  may  be  preserved  in  sugar,  or  as  catsup, 
when  out  of  season.  Such  as  like  them  declare  them  to 
be  equally  excellent  in  each  and  every  form  or  dressing. 

STEWED  TOMATOES. 

Pour  boiling  water  over  six  or  eight  large  tomatoes, 
or  a greater  number  of  smaller  ones;  let  them  remain 
for  a few  minutes,  then  peel  off  the  skins,  squeeze  out  the 
seeds,  and  some  of  the  juice,  by  pressing  them  gently  in 
the  hand ; put  them  in  a well-tinned  stewpan,  with  a tea- 
spoonful of  salt,  a saltspoonful  of  pepper,  a bit  of  butter, 


THE  EVERYDAY  COOK  BOOK. 


121 


half  as  large  as  an  egg,  and  a tablespoonful  of  grated 
bread  or  rolled  crackers ; cover  the  stewpan  close,  and  set 
it  over  the  fire  for  nearly  an  hour;  shake  the  stewpan 
occasionally,  that  they  may  not  burn ; serve  hot. 

This  is  decidedly  the  best  manner  of  stewing  toma- 
toes; they  may  be  done  without  the  bread-crumbs,  and 
with  less  stewing  if  prefered. 

BAKED  TOMATOES, 

Wash  five  or  six  smooth  tomatoes;  cut  a piece  from 
the  stem  end,  the  size  of  a twenty-five  cent  piece ; put  a 
saltspoonful  of  salt,  half  as  much  pepper,  and  a bit  of 
butter  the  size  of  a nutmeg  in  each ; set  them  in  a dish 
or  pan,  and  bake  in  a moderate  oven  for  nearly  one  hour. 

STUFFED  TOMATOES. 

Twelve  large,  smooth  tomatoes,  one  teaspoonfnl  of 
salt,  a little  pepper,  one  tablespoonful  of  butter,  one  of 
sugar,  one  cupful  of  bread-crumbs,  one  teaspoonfnl  of 
onion-juice.  Arrange  the  tomatoes  in  a baking-pan. 
Cut  a thin  slice  from  the  smooth  end  of  each.  With  a 
small  spoon  scoop  out  as  much  of  the  pulp  and  juice  as 
possible  without  injuring  the  shape.  When  all  have 
been  treated  in  this  way,  mix  the  pulp  and  juice  v ' 
the  other  ingredients,  and  fill  the  tomatoes  with  this 
mixture.  Put  on  the  tops,  and  bake  slowly  three-quar- 
ters of  an  hour.  Slide  the  cake  turner  under  the  tomatoes 
and  lift  gently  on  to  a flat  dish.  Garnish  with  parsley, 
and  serve. 

SCALLOPED  TOMATOES. 

Turn  nearly  all  the  juice  off  from  a can  of  toma- 


122 


THE  EVERYDAY  COOK  BOOK. 


toes.  Salt  and  pepper  this,  by  the  way,  and  put  aside  in 
a cool  place  for  some  other  day’s  soup.  Put  a layer  of 
bread-crumbs  in  the  bottom  of  a buttered  pie-dish;  on 
them  one  of  tomatoes;  sprinkle  with  salt,  pepper,  and 
some  bits  of  butter,  also  a little  sugar.  Another  layer 
of  crumbs,  another  of  tomatoes — seasoned — then  a top 
layer  of  very  fine,  dry  crumbs.  Bake  covered  until  bub- 
bling hot,  and  brown  quickly. 

TO  PEEL  TOMATOES. 

Put  the  tomatoes  in  a frying  basket  and  plunge 
them  into  boiling  water  for  about  three  minutes.  Drain 
and  peel. 

BAKED  BEANS. 

Pick  one  quart  of  beans  free  from  stones  and  dirt. 
Wash  and  soak  in  cold  water  over  night.  In  the  morn- 
ing pour  off  the  water;  cover  with  hot  water;  put  two 
pounds  of  corned  beef  with  them  and  boil  until  they  be- 
gin to  split  open  (the  time  depends  upon  the  age  of  the 
beans,  but  it  will  be  from  thirty  to  sixty  minutes);  turn 
them  into  the  colander  and  pour  over  them  two  or  three 
quarts  of  cold  water.  Put  about  half  of  the  beans  in  a 
deep  earthen  pot,  then  put  in  the  beef,  and  finally  the 
remainder  of  the  beans.  Mix  one  teaspoonful  of  mustard 
and  one  tablespoonful  of  molasses  with  a little  water; 
pour  this  over  the  beans  and  then  add  boiling  water  to 
just  cover.  Bake  slowly  ten  hours.  Add  a little  water 
occasionally. 

STRING-  BEANS. 

String,  snap  and  wash  two  quarts  beans,  boil  in 


THE  EVEKYDAY  COOK  BOOK. 


124 


plenty  of  water  about  fifteen  minutes,  drain  off  and  put 
on  again  in  about  two  quarts  of  boiling  water;  boil  an 
hour  and  a half,  and  add  salt  and  pepper  just  before 
taking  up,  stirring  in  one  and  a half  tablespoons  butter, 
rubbed  into  two  tablespoons  flour  and  half  pint  sweet 
cream.  Or  boil  a piece  of  salted  pork  one  hour,  then 
add  beans  and  boil  an  hour  and  a half.  For  shelled  beans 
boil  half  an  hour  in  water  enough  to  cover,  and  dress  as 
above. 

BUTTER  BEANS. 

With  a knife  cut  off  the  ends  of  pods  and  strings 
from  both  sides,  being  very  careful  to  remove  every  shred ; 
cut  every  bean  lengthwise,  in  two  or  three  strips,  and 
leave  them  for  half  an  hour  in  cold  water.  Much  more 
than  cover  them  with  boiling  water;  boil  till  perfectly 
tender.  It  is  well  to  allow  three  hours  for  boiling.  Grain 
well,  return  to  kettle,  and  add  a dressing  of  half  a gill  of 
cream,  one  and  a half  ounces  of  butter,  one  even  tea- 
spoon of  salt,  and  half  a teaspoon  of  pepper.  This  is 
sufficient  for  a quart  of  cooked  beans. 

ASPARAGUS  WITH  EGGS. 

Boil  a bunch  of  asparagus  twenty  minutes;  cut  off 
the  tender  tops  and  lay  in  a deep  pie-plate,  buttering, 
salting,  and  peppering  well.  Beat  four  eggs  just  enough 
to  break  up  the  yolks,  add  a tablespoonful  of  melted  but- 
ter, with  pepper  and  salt,  and  pour  upon  the  asparagus. 
Bake  eight  minutes  in  a quick  oven,  and  serve  immedi- 
ately. 

ASPARAGUS  UPON  TOAST. 

Tie  the  bunch  of  asparagus  up  with  soft  string,  when 


124 


THE  EVERYDAY  COOK  BOOK. 


you  have  cut  away  the  wood,  and  cook  about  twenty -five 
minutes  in  salted  boiling  water.  Have  ready  some  slices 
of  crustless  toast;  dip  each  in  the  asparagus  liquor;  but- 
ter well  while  hot  and  lay  upon  a heated  dish.  Drain 
the  asparagus,  and  arrange  upon  the  toast.  Pepper,  salt, 
and  butter  generously. 

MUSHROOMS,  STEWED. 

If  fresh  let  them  lie  in  salt  and  water  about  an  hour, 
then  put  them  in  the  stewpan,  cover  with  water  and  let 
them  cook  two  hours  gently.  Dress  them  with  cream, 
butter  and  flour  as  oysters,  and  season  to  taste. 

MUSHROOMS,  FRIED. 

When  peeled  put  them  into  hot  butter  and  let  them 
heat  thoroughly  through — too  much  cooking  toughens 
them.  Season  well  with  butter,  pepper  and  salt.  Serve 
on  buttered  toast;  a teaspoon  of  wine  or  vinegar  on  each 
mushroom  is  a choice  method. 

BAKED  MUSHROOMS. 

Place  some  large  flat  ones  nicely  cleaned  and 
trimmed  on  thin  slices  of  well-buttered  toast,  putting  a 
little  nudgel  of  butter  in  each,  as  also  a snuff  of  pepper 
and  salt;  lay  them  on  a baking-tray,  and  cover  them 
carefully;  heap  the  hot  ashes  upon  them,  and  let  them 
bake  on  the  hearth  for  fifteen  or  twenty  minu  tes. 

BROILED  MUSHROOMS. 

Choose  the  largest  sort,  lay  them  on  a small  grid- 


THE  EVERYDAY  COOK  BOOK. 


125 


iron  over  bright  coals;  the  stalk  upwards.  Broil  quickly, 
and  serve,  with  butter,  pepper,  and  salt  over. 

MASHED  SQUASH. 

Peel,  seed  and  slice  fresh  sumifier  squasnes.  Lay  in 
cold  water  ten  minutes;  put  into  boiling  water,  a little 
salt,  and  cook  tender.  Twenty  minutes  will  suffice  if  the 
squash  be  young.  Mash  in  a colander,  pressing  out  all 
the  water;  heap  in  a deep  dish,  seasoning  with  pepper, 
salt  and  butter.  Serve  hot. 


BAKED  SQUASH. 

Cut  in  pieces,  scrape  well,  bake  from  one  to  one  and 
a half  hours,  according  to  the  thickness  of  the  squash; 
to  be  eaten  with  salt  and  butter  as  sweet  potatoes. 

FRIED  SQUASH. 

Cut  the  squash  into  thin  slices,  and  sprinkle  it  with 
salt;  let  it  stand  a few  moments;  then  beat  two  eggs, 
and  dip  the  squash  into  the  egg;  then  fry  it  brown  in 
butter. 


STEWED  CELERY 

Is  an  excellent  winter  dish,  and  is  very  easily  cooked. 
Wash  the  stalks  thoroughly,  and  boil  in  well-salted  water 
till  fender,  which  will  be  in  about  twenty  minutes.  Af- 
ter it  is  made  ready  as  above,  drain  it  thoroughly,  place  it 
on  toasted  bread,  and  pour  over  it  a quantity  of  sauce. 
A sauce  of  cream,  seasoned  with  a little  mace,  may  l>e 


126 


THE  EVERYDAY  COOK  BOOK. 


served  over  the  celery.  It  may  also  be  served  with 
melted  butter. 

STUFFED  EGG-PLANT. 

Cut  the  egg-plant  in  two;  scrape  out  all  the  inside 
and  put  it  in  a saucepan  with  a little  minced  bam ; cover 
with  water  and  boil  with  salt;  drain  off  the  water;  add 
two  tablespoonfuls  grated  crumbs,  tablespoonful  butter, 
half  a minced  onion,  salt  and  pepper;  stuff  each  half  of 
the  bull  with  the  mixture;  add  a small  lump  of  butter 
to  each,  and  bake  fifteen  minutes. 


THE  EVERYDAY  COOK  HOOK. 


127 


SAUCES  FOR  MEATS,  FISH, 
POULTRY  OR  VEGETABLES. 


TO  MAKE  DRAWN  BUTTER. 

Put  half  a pint  of  milk  in  a perfectly  clean  stew- 
pan,  and  set  it  over  a moderate  fire;  put  into  a pint  bowl 
a heaping  tablespoonful  of  wheat  flour,  quarter  of  2 
pound  of  sweet  butter,  and  a saltspoonful  of  salt;  work 
these  well  together  with  the  back  of  a spoon,  then  pour 
into  it,  stirring  it  all  the  time,  half  a pint  of  boiling  wa* 
ter;  when  it  is  smooth,  stir  it  into  the  boiling  milk,  let 
it  simmer  for  five  minutes  or  more,  and  it  is  done. 

Drawn  butter  made  after  this  recipe  will  be  found 
to  be  most  excellent;  it  may  be  made  less  rich  by  using 
less  butter. 

PARSLEY  SAUCE. 

Make  a drawn  butter  as  directed,  dip  a bunch  of 
parsley  into  boiling  water,  then  cut  it  fine,  and  stir  into 
the  drawn  butter  a few  minutes  before  taking  it  up. 

EGG  SAUCE. 

Make  a drawn  butter;  chop  two  hard-boiled  eggs 


128 


THE  EVERYDAY  COOK  BOOK. 


quite  fine,  the  white  and  yolk  separately,  and  stir  it  into 
the  sauce  before  serving.  This  is  used  for  boiled  fish  or 
vegetables. 

ONION  SAUCE. 

Peel  some  nice  white  onions,  and  boil  them  tender; 
press  the  water  from  them;  chop  them  fine,  and  put 
them  to  a half  pint  of  hot  milk;  add  a bit  of  butter,  and 
a teaspoonful  of  salt,  and  pepper  to  taste.  Serve  with 
boiled  veal,  or  poultry,  or  mutton. 

ANCHOVY  SAUCE. 

Make  the  butter  sauce,  and  stir  into  it  four  table- 
spoonfuls of  essence  of  anchovy  and  one  of  lemon -juice. 

BREAD  SAUCE. 

One  pint  milk,  one  cup  bread-crumbs  (very  fine), 
one  onion,  sliced,  a pinch  of  mace,  pepper  and  salt  to 
taste,  three  tablespoonfuls  butter.  Simmer  the  sliced 
onion  in  the  milk  until  tender;  strain  the  milk  and  pour 
over  the  bread-crumbs,  which  should  be  put  into  a sauce- 
pan. Cover  and  soak  half  an  hour;  beat  smooth  with 
an  egg-whip,  add  the  seasoning  and  butter;  stir  in  well, 
boil  up  once,  and  serve  in  a tureen.  If  it  is  too  thick, 
add  boiling  water  and  more  butter. 

This  sauce  is  for  roast  poultry.  Some  people  add 
some  ot  the  gravy  from  the  dripping-pan,  first  straining 
it  and  beating  it  well  in  with  the  sauce. 

TOMATO  SAUCE. 

Can  be  cheaply  made  either  from  the  fresh  fruit  or  from 


THE  EVERYDAY  COOK  BOOK. 


129 


the  canned  tomatoes,  which  are  on  sale  in  every  grocer’s 
shop.  Squeeze  as  much  as  you  require  through  a sieve, 
and  then  simmer  slowly  lor  a little  time  in  a few  table- 
spoonfuls of  beef  gravy,  season  with  pepper  and  salt. 
Excellent  for  chops  and  cutlets,  or  for  roasted  beef. 

TOMATO  MUSTARD. 

One  peck  of  ripe  tomatoes;  boiled  with  two  onions, 
six  red  peppers,  four  cloves  ol  garlic,  for  one  hour;  then 
add  a hall  pint  or  half  pound  salt,  three  tablespoons 
black  pepper,  half  ounce  ginger,  half  ounce  alspice, 
half  ounce  mace,  half  ounce  cloves;  then  boil  again  for 
one  hour  longer,  and  when  cold  add  one  pint  of  vinegar 
and  a quarter  pound  of  mustard;  and  il  you  like  it  very 
hot,  a tablespoonful  of  Cayenne. 

MINT  SAUCE. 

Mix  one  tablespoon  of  white  sugar  to  half  a teacup 
of  good  vinegar;  add  the  mint  and  let  it  infuse  for  half 
an  hour  in  a cool  place  before  sending  to  the  table. 
Serve  with  roast  lamb  or  mutton. 

CELERY  SAUCE. 

Mix  two  tablespoons  of  flour  with  half  a teacup  of 
butter;  have  ready  a pint  of  boiling  milk;  stir  the 
flour  and  butter  into  the  milk:  take  three  heads  of  cel- 
ery, cut  into  small  bits,  and  boil  for  a few  minutes  in 
water,  which  strain  off;  put  the  celery  into  the  melted 
butter,  and  keep  stirred  over  the  fire  for  live  or  ten  min- 
utes. This  is  very  nice  with  boiled  fowl  or  turkey. 

GOVERNOR’S  SAUCE. 

One  peck  green  tomatoes,  four  large  onions,  six  red 


130 


THE  EVERYDAY  COOK  BOOK. 


peppers,  one  teacup  grated  horseradish,  one  teaspoon 
Cayenne  and  one  of  black  pepper,  one  teaspoon  mustard, 
half  cup  sugar;  slice  the  tomatoes  and  sprinkle  one  tea- 
cup  salt  on,  and  lay  all  night;  drain  well  in  the  morn- 
ing, then  simmer  all  together  till  cooked  through. 

CREAM  SAUCE. 

One  cupful  of  milk,  a teaspoontul  of  flour  and  a 
tablespoonful  of  butter,  salt  and  pepper.  Put  the  butter 
in  a small  frying-pan,  and  when  hot,  but  not  brown,  add 
the  flour.  Stir  until  smooth;  then  gradually  add  the 
milk.  Let  it  boil  up  once.  Season  to  taste  with  salt  and 
pepper,  and  serve.  This  is  nice  to  cut  cold  potatoes  in- 
to and  let  them  just  heat  through.  They  are  then 
creamed  potatoes.  It  also  answers  as  a sauce  for  other 
vegetables,  omelets,  fish  and  sweetbreads,  or,  indeed,  for 
anything  that  requires  a white  sauce.  It  you  have  plen- 
ty of  cream,  use  it,  and  omit  the  butter. 

RUSSIAN  SAUCE. 

(Piquant)  may  be  thus  made:  Grated  horseradish,  four 

tablespoonfuls,  weak  mustard,  one  spoonful,  sugar,  half 
a spoonful,  a little  salt,  two  or  three  grains  of  Cayenne, 
and  a spoonful  or  two  of  vinegar.  Mix  thoroughly,  and 
serve  to  cold  meat.  When  wanted  for  fish,  let  it  be 
added  to  melted  butter — two  parts  of  butter  to  one  of 
sauce. 

MAYONNAISE  SAUCE. 

Mix  in  a two-quart  bowl  one  even  teaspoon  ground 
mustard,  one  of  salt,  and  one  and  a half  of  vinegar;  beat 


THE  EVERYDAY  COOK  BOOK. 


181 


in  the  yolk  of  a raw  egg,  then  add  very  gradually  half  a 
pint  pure  olive  oil  (or  melted  butter),  beating  briskly  all 
the  time.  The  mixture  will  become  a very  thick  batter. 
Flavor  with  vinegar  or  fresh  lemon-juice.  Closely  cov- 
ered, it  will  keep  for  weeks  in  a cold  place,  and  is 
delicious. 

OYSTER  SAUCE. 

Take  a pint  of  oysters  and  save  out  a little  of  their 
liquor;  put  them,  with  their  remaining  liquor  and  some 
mace  and  nutmeg,  into  a covered  saucepan  and  simmer 
them  on  hot  coals  about  ten  minutes;  then  drain  them. 
Oysters  for  sauce  should  be  large.  Having  prepared  in 
a saucepan  some  drawn  or  melted  butter  (mixed  with 
oyster  liquid  instead  of  water),  pour  it  into  a sauceboat, 
add  the  oysters  to  it  and  serve  it  up  with  boiled  poultry 
or  with  boiled  fresh  fish.  Celery,  first  boiled  and  then 
chopped,  is  an  improvement  to  oyster  sauce. 

LOBSTER  SAUCE. 

Put  the  coral  and  > spawn  of  a boiled  lobster  into  a 
mortar  with  a tablespoonful  of  butter,  pound  it  to  a 
smooth  mass,  then  rub  it  through  a sieve;  melt  nearly  a 
quarter  of  a pound  of  sweet  butter,  with  a wineglass  of 
water  or  vinegar,  add  a teaspoonful  of  made  mustard, 
stir  in  the  coral  and  spawn  and  a little  salt  and  pepper, 
stir  it  until  it  is  smooth,  and  serve.  Some  of  the  meat 
of  the  lobster  may  be  chopped  fine  and  stirred  into  it. 

CAPER  SAUCE. 

Make  a butter  sauce,  and  stir  into  it  one  tablespoon- 


132 


THE  EVEKYDAY  COOK  BOOK. 


fill  of  lemon  juice,  two  of  capers  and  one  ol  essence  oi 
anchovy. 

MUSTARD  SAUCE. 

Stir  three  tablespoonfuls  of  mixed  mustard  and  a 
speck  of  Cayenne  into  a butter  sauce.  This  is  nice  for 
devilled  turkey  and  broiled  smoked  herrings. 

CURRY  SAUCE. 

One  tablespoonful  of  butter,  one  of  flour,  one  tea- 
spoonful of  curry  powder,  one  large  slice  of  onion,  one 
large  cupful  of  stock,  salt  and  pepper  to  taste.  Cut  the 
onion  fine  and  fry  brown  in  the  butter;  add  the  flour  and 
curry  powder;  stir  for  one  minute,  add  the  stock  and 
season  with  salt  and  pepper;  simmer  five  minutes,  then 
strain  and  serve.  This  sauce  can  be  served  with  a broil 
or  saute  of  meat  or  fish. 

CRANBERRY  SAUCE. 

After  removing  all  soft  berries,  wash  thoroughly ; 
place  for  about  two  minutes  in  scalding  water,  remove, 
and  to  every  pound  of  fruit  add  three-quarters  of  a pound 
of  granulated  sugar  and  a half  pint  water;  stew  together 
over  a moderate  but  steady  fire.  Be  careful  to  cover  and 
not  to  stir  the  fruit,  but  occasionally  shake  the  vessel, 
or  apply  a gentler  heat  it  in  danger  of  sticking  or  burn- 
ing. If  attention  to  these  particulars  be  given,  the  ber- 
ries will  retain  their  shape  to  a considerable  extent,  which 
adds  greatly  to  their  appearance  on  the  table.  Boil  from 
five  to  seven  minutes,  remove  from  fire,  turn  into  a deep 
dish  and  set  aside  to  cool.  If  to  be  kept,  they  can  be  put 


THE  EVERYDAY  COOK  BOOK 


133 


up  at  once  in  air-tight  jars.  Or,  for  strained  sauce,  one 
and  a half  pounds  of  fruit  should  be  stewed  in  one  pint 
of  water  for  ten  or  twelve  minutes,  or  until  quite  soft, 
then  strained  through  a colander,  or  fine  wire  sieve,  and 
three-quarters  of  a pound  of  sugar  thoroughly  stirred 
into  the  pulp  thus  obtained;  after  cooling  it  is  ready  for 
use.  Serve  with  roast  turkey  or  game.  When  to  be 
kept  for  a long  time  without  sealing,  more  sugar  may  be 
added,  but  its  too  free  use  impairs  the  peculiar  cranberry 
flavor.  For  dinner  sauce,  half  a pound  is  more  econo- 
mical, and  really  preferable  to  three-quarters,  as  given 
above.  It  is  better,  though  not  necessary,  to  use  a porce- 
lain kettle.  Some  prefer  not  to  add  the  sugar  till  the 
fruit  is  almost  done,  thinking  this  plan  makes  it  more 
tender,  and  preserves  the  color  better. 

PORT  WINE  SAUCE  FOR  GAME. 

Half  a tumbler  of  currant  jelly,  half  a tumbler  of 
port  wine,  balf  a tumbler  of  stock,  half  a teaspoonful  of 
salt,  two  tablespoonfuls  of  lemon-juice,  four  cloves,  a 
speck  of  Cayenne.  Simmer  the  cloves  and  stock  togeth- 
er for  half  an  hour.  Strain  on  the  other  ingredients,  and 
let  all  melt  together.  Part  of  the  gravy  from  the  game 
may  be  added  to  it. 

' 

CURRANT  JELLY  SAUCE. 

Three  tablespoonfuls  of  butter,  one  onion,  one  bay 
leaf,  one  sprig  of  celery,  two  tablespoonfuls  of  vinegar, 
half  a cupful  of  currant  jelly,  one  tablespoonful  of  flour, 
one  pint  of  stock,  salt,  pepper.  Cook  the  butter  and 
onion  until  the  latter  begins  to  color.  Add  the  flower. 


134 


THE  EVERYDAY  COOK  BOOK. 


and  herbs.  Stir  uiQt  v add  the  stock,  and  sim- 

mer twenty  minutes.  Strain,  and  skim  off  all  the  fat. 
Add  the  jelly,  and  stir  over  the  fire  until  it  is  melted. 
Serve  with  game. 

APPLE  SAUCE. 

Peel,  quarter,  and  core,  rich  tart  apples;  put  to 
them  a very  little  water,  cover  them,  and  set  them  over 
the  fire;  when  tender,  mash  them  smooth,  and  serve 
with  roasted  pork,  goose,  or  other  gross  meat. 


THE  EYEKYDAY  COOK  BOOK. 


135 


BREAD  AND  BREAKFAST 
CAKES. 


YEAST. 

Put  two  quarts  ot  water  aud  two  tablespoontuls  of 
hops  on  to  boil.  Pare  and  grate  six  large  potatoes. 
When  the  hops  and  water  boil  strain  the  water  on  the 
grated  potatoes,  and  stir  well.  Place  on  the  stove  and 
boil  up  once.  Add  half  a cupful  of  sugar  and  one- 
fourth  of  a cupful  of  salt.  Let  the  mixture  get  blood- 
warm  ; then  add  one  cupful  of  jeast,  or  one  cake  of  com- 
pressed yeast,  and  let  it  rise  in  *a  warm  place  five  or  six 
hours.  When  well-risen  turn  into  a stone  jug.  Cork 
this  tightly,  and  set  in  a cool  place. 

PLAIN  WHITE  FAMILY  BREAD. 

Take  one  pint  of  flour  and  half  a pint  of  good  hop 
yeast  and  stir  it  together  about  five  o’clock  in  the  after- 
noon; at  nine  put  one-half  gallon  of  flour  in  a tray,  put 
the  sponge  in  the  middle  of  the  flour  with  a piece  of 
lard  as  large  as  a walnut.  Knead  it  all  up  with  tepid 
water  made  salt  with  two  teaspoonfuls  or  more  to  taste; 
work  it  well,  and  put  it  in  a jar  to  rise.  Next  morning 


i36 


THE  EVERYDAY  COOK  BOOK. 


knead  it  over  with  a little  flour;  make  it  in  two  loaves; 
and  set  it  in  a warm  place  or  oven  until  ready;  then  put 
it  to  bake,  and  when  done,  wrap  it  in  a nice  coarse  towel. 
If  you  have  no  sugar  in  the  yeast  you  use,  stir  a large 
teaspoonful  in  it  before  putting  it  in  the  flour. 

GRAHAM  BREAD. 

Take  a little  over  a quart  of  warm  water,  one-half 
cup  brown  sugar  or  molasses,  one-fourth  cup  hop-yeast, 
and  one  and  one-half  teaspoons  salt;  thicken  the  water 
with  unbolted  flour  to  a thin  batter;  add  sugar,  salt  and 
yeast,  and  stir  in  more  flour  until  quite  stiff.  In  the 
morning  add  a small  teaspoon  soda,  and  flour  enough  to 
make  the  batter  stiff  as  can  be  stirred  with  a spoon,  put 
it  into  pans  and  let  it  rise  again;  then  bake  in  even  oven, 
not  too  hot  at  first;  keep  warm  while  rising;  smooth 
over  the  loaves  with  a spoon  or  knife  dipped  in  water. 

BOSTON  BROWN  BREAD. 

One  heaping  coffe-cup  each  of  corn,  rye  and  Gra- 
ham meal.  The  rye  meal  should  be  as  fine  as  the  Graham, 
or  rye  flour  may  be  used.  Sift  the  three  kinds  together 
as  closely  as  possible,  and  beat  together  thoroughly  with 
two  cups  New  Orleans  or  Porto  Rico  molasses,  two  cups 
sweet  milk,  one  cup  sour  milk,  one  dessertspoon  soda, 
one  teaspoon  salt;  pour  into  a tin  form,  place  in  a kettle 
of  cold  water,  put  on  and  boil  four  hours.  Put  on  to 
cook  as  soon  as  mixed.  It  may  appear  to  be  too  thin, 
but  it  is  not,  as  this  recipe  has  never  been  known  to 
fail.  Serve  warm,  with  baked  beans  or  Thanksgiving 
turkey.  The  bread  should  not  quite  fill  the  form 


THE  EVERYDAY  COOK  BOOK. 


137 


(or  a tin  pail  with  a cover  will  answer),  as  it  must  have 
worn  to  swell.  See  that  the  water  does  not  boil  up  to 
the  top  of  the  form;  also  take  care  it  does  not  boil  en- 
tirely away  or  stop  boiling.  To  serve  it,  remove  the  lid 
and  set  it  a few  moments  into  the  open  oven  to  dry  the 
top,  and  it  will  then  turn  out  in  perfect  shape.  This 
bread  can  be  used  as  a pudding,  and  served  with  a sauce 
made  of  thick,  sour  cream,  well  sweatened  and  seasoned 
with  nutmeg,  or  it  is  good  toasted  the  next  day. 

CORN  BREAD. 

Sift  three  quarts  of  corn  meal,  add  a tablespoonful 
of  salt,  one  teaspoonful  baking  powder  and  mix  sufficient 
water  with  it  to  make  a thin  batter;  cover  it  with  a bread- 
cloth  and  set  it  to  rise;  when  ready  to  bake,  stir  it  well, 
pour  it  into  a baking  pan  and  bake  slowly.  Use  cold 
water  in  summer  and  hot  water  in  winter. 

STEAMED  BROWN  BREAD. 

One  quart  each  of  milk  and  Indian  meal,  one  pint 
rye  meal,  one  cup  of  molasses,  two  tablespoonfuls  of 
soda;  add  a little  salt  and  steam  four  hours. 

PARKER  HOUSE  ROLLS. 

One  teacup  home-made  yeast,  a little  salt,  one  table- 
spoon sugar,  a piece  of  lard  size  of  an  egg,  one  pint  milk, 
flour  sufficient  to  mix;  put  the  milk  on  the  stove  to  scald 
with  the  lard  in  it;  prepare  the  flour  with  salt,  sugar  and 
yeast ; then  add  the  milk,  not  too  hot.  Knead  thoroughly 
when  mixed  at  night;  in  the  morning  but  very  slight 
kneading  is  necessary.  Then  roll  out  and  cut  with  large 


138 


THE  EVERYDAY  COOK  HOOK. 


biscuit  cutter.  Spread  a little  butter  on  each  roll  and 
lap  together.  Let  them  rise  very  light,  then  bake  in  a 
quick  oven. 

FRENCH  ROLLS. 

One  pint  of  milk,  scalded;  put  into  it  while  hot  half 
a cup  of  sugar  and  orie  tablespoon  of  butter.  When  the 
milk  is  cool,  add  a little  salt  and  half  a cup  of  yeast,  or 
one  compressed  yeast  cake ; stir  in  flour  to  make  a stiff 
sponge,  and,  when  light,  mix  as  for  bread.  Let  it  rise 
until  light,  punch  it  down  with  the  hand  and  let  it  rise 
again;  repeat  two  or  three  times,  then  turn  the  dough  on 
to  the  molding-board  and  pound  with  the  rolling-pin  un- 
til thin  enough  to  cut;  cut  out  with  a tumbler,  brush  the 
'surface  of  each  one  with  melted  butter,  and  fold  over. 
Let' the  rolls  rise  on  the  tins;  bake,  and,  while  warm, 
brush  over  the  surface  with  melted  butter  to  make  the 
crust  tender. 

BUNS. 

Break  one  egg  into  a cup  ana  fill  with  sweet  milk; 
mix  with  it  half  cup  yeast,  half  cup  butter,  one  cup  sugar, 
enough  flour  to  make  a soft  dough;  flavor  with  nutmeg. 
Let  it  rise  till  very  light,  then  mold  into  buns  with 
a few  currants.  Let  rise  a second  time  in  pan;  bake, 
and  when  nearly  done,  glaze  with  a little  molasses  and 
milk.  Use  the  same  cup,  no  matter  about  the  size,  for 
each  measure. 

BISCUIT. 

Dissolve  one  rounded  tablespoon  of  butter  in  a pint 
of  hot  milk;  when  lukewarm  stir  in  one  quart  of  flour, 
and  one  beaten  egg,  a little  salt,  and  a teacup  of  yeast; 
work  into  dough  until  smooth.  If  winter,  set  in  a warm 


THE  EVERYDAY"  COOK  BOOK. 


139 


place;  'if  summer,  a cool  one  to  rise.  In  the  morning 
work  softly  and  roll  out  one-half  inch  and  cut  intc  bis- 
cuit and  set  to  rise  for  thirty  minutes,  when  they  will  be 
ready  to  bake.  These  are  delicious. 

TO  MAKE  RUSKS. 

To  every  pound  of  flour  add  two  ounces  of  butter, 
one-quarter  pint  of  milk,  two  ounces  of  loaf  sugar,  three 
eggs,  one  tablespoonful  of  yeast.  Put  the  milk  and  but- 
ter into  a saucepan,  and  keep  shaking  it  round  until  the 
latter  is  melted.  Put  the  flour  into  a basin  with  the 
sugar,  mix  these  well  together,  and  beat  the  eggs;  Stir 
them  with  the  yeast  to  the  milk  and  butter,  and  with 
this  liquid  work  the  flour,  into  a smooth  dough.  Cover" 
a cloth  over  the  basin,  and  leave  the  dough  to  rise  by  the 
side  of  the  fire;  then  knead  it,  and  divide  it  ,into  twelve 
pieces;  place  them  in  a brisk  oven,  and  bake  fur  about 
twenty  minutes.  Take  the  rusks  out,  break  them  in  half, 
and  then  set  them  in  the  oven  to  get  crisp  on  the  other 
side.  When  cold,  they  should  be  put  into  tin  canisters 
to  keep  them  dry;  and,  if  intended  for  the  cheese  course, 
the  sifted  sugar  should  be  omitted. 

SWEET  MILK  GEMS. 

Beat  an  egg  well,  add  a pint  new  milk,  a little  salt, 
and  Graham  flour  until  it  will  drop  off  the  spoon  nicely; 
heat  and  butter  the  gem -pans  before  dropping  in  the 
dough;  bake  in  a hot  oven  twenty  minutes. 

BREAKFAST  GEMS. 

One  cup  sweet  milk,  one  and  a half  cups  flour,  one 


u o the  everyday  cook  book. 

egg,  ©ne  teaspoon  salt, one  teaspoon  baking-powder,  beaten 
together  five  minutes;  bake  in  hot  gem-pans  in  a hot  oven 
about  fifteen  minutes. 

GRAHAM  BREAKFAST  CAKES. 

Two  cups  of  Graham  flour,  one  cup  of  wheat  flour, 
two  eggs  well  beaten;  mix  with  sweet  milk,  to  make  a 
very  thin  batter;  bake  in  gem-irons;  have  the  irons  hot, 
then  set  them  on  the  upper  grate  in  the  oven ; will  bake 
in  fifteen  minutes. 

BUCKWHEAT  CAKES. 

One  quart  buckwheat  flour;  four  tablespoonfuls 
yeast;  one  teaspoonful  salt;  one  handful  Indian  meal; 
two  tablespoonfuls  molasses — not  syrup.  Warm  water 
enough  to  make  a thin  batter.  Beat  very  well  and  set 
to  rise  in  a warm  place.  If  the  batter  is  in  the  least  sour 
in  the  morning,  stir  in  a very  little  soda  dissolved  in  hot 
water.  Mix  in  an  earthen  crock,  and  leave  some  in  the 
bottom  each  morning — a cupful  or  so — to  serve  as  sponge 
for  the  next  night,  instead  of  getting  fresh  yeast.  In 
cold  weather  this  plan  can  be  successfully  pursued  for  a 
week  or  ten  days  without  setting  a new  supply.  Of 
course  you  add  the  usual  quantity  of  flour,  etc.,  every 
night,  and  beat  up  well.  Do  not  make  your  cakes  too 
small.  Buckwheats  should  be  of  generous  size.  Some 
put  two-thirds  buckwheat,  one-third  oat-meal,  omitting 
the  Indian. 

FLANNEL  CAKES. 

Beat  six  eggs  very  light,  stir  in  them  two  pounds  of 


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141 


flour,  one  gill  of  yeast,  small  spoonful  of  salt,  and  suffi- 
cient milk  to  make  a thick  batter.  Make  them  at  night 
for  breakfast,  and  at  ten  in  the  morning  for  tea.  Have 
your  griddle  hot,  grease  it  well,  and  bake  as  buckwheat. 
Butter  and  send  them  hot  to  the  table,  commencing 
after  the  family  are  seated. 

RICE  GRIDDLE-CAKES. 

Boil  half  a cup  rice;  when  cold,  mix  one  quart 
sweet  milk,  the  yolks  of  four  eggs,  and  flour  sufficient  to 
make  a stiff  batter;  beat  the  whites  to  a froth,  stir  in 
one  teaspoon  soda,  and  two  of  cream  tartar;  add  a little 
salt,  and  lastly,  the  whites  of  eggs ; bake  on  a griddle. 
A nice  way  to  serve  is  to  spread  them  while  hot  with 
butter,  and  almost  any  kind  of  preserves  or  jelly;  roll 
them  up  neatly,  cut  off  the  ends,  sprinkle  them  with 
sugar,  and  serve  immediately. 

FRENCH  PANCAKES. 

Two  eggs,  two  ounces  of  butter,  two  ounces  of  sifted 
sugar,  two  ounces  of  flour,  half  pint  of  new  milk.  Beat 
the  eggs  thoroughly,  and  put  them  into  a basin  with  the 
butter,  which  should  be  beaten  to  a cream;  stir  in  the 
sugar  and  flour,  and  when  these  ingredients  are  well 
mixed,  add  the  milk;  keep  stirring  and  beating  the  mix- 
ture for  a few  minutes;  put  it  on  buttered  plates,  and 
bake  in  a quick  oven  for  twenty  minutes.  Serve  with  a 
cut  lemon  and  sifted  sugar,  or  pile  the  pancakes  high 
on  a dish,  with  a layer  of  preserve  or  marmalade  between 
each. 

PANCAKES. 

Two  cups  of  prepared  flour;  six  eggs;  one  salt- 


142 


THE  EVERYDAY  COOK  BOOK. 


spoonful  of  salt;  milk  to  a thin  batter.  Beat  the  eggs 
light;  add  salt,  two  cups  of  milk,  the  whites  and  flour 
alternately  with  milk,  until  the  batter  is  of  the  right 
consistency.  Bun  a teaspoonful  of  lard  over  the  bottom 
of  a hot  frying-pan,  pour  in  a large  ladleful  of  batter  and 
fry  quickly.  Boll  the  pancake  up  like  a sheet  of  paper; 
lay  upon  a hot  dish;  put  in  more  lard,  and  fry  another 
pancake.  Keep  hot  over  boiling  water,  sending  half  a 
dozen  to  the  table  at  a time. 

BREAD  FRITTERS. 

One  quart  milk — boiling  hot;  two  cups  fine  bread- 
crumbs; three  eggs;  one  teaspoonful  nutmeg;  one 
tablespoonful  butter — melted ; one  saltspoonful  salt,  and 
the  same  of  soda,  dissolved  in  hot  water.  Soak  the  bread 
in  the  boiling  milk  ten  minutes,  in  a covered  bowl. 
Beat  to  a smooth  paste;  add  the  whipped  yolks,  the  but- 
ter, salt,  soda,  and  finally  the  whites,  whipped  stiff. 

QUICK  SALLY  LUNN. 

One  cup  of  sugar,  half  cup  of  butter,  stir  well  to- 
gether, and  then  add  one  or  two  eggs ; put  in  one  good 
pint  of  sweet  milk,  and,  with  sufficient  flour  to  make  a 
batter  about  as  stiff  as  cake,  put  in  three  teaspoons  of 
baking  powder;  bake  and  eat  hot  with  butter,  for  tea  or 
breakfast. 

BREAKFAST  CAKE. 

One  pint  of  flour,  three  tablespoons  of  butter,  three 
tablespoons  of  sugar,  one  egg,  one  cup  sweet  milk,  one 


THE  EVERYDAY  COOK  BOOK. 


143 


teaspoon  cream  tartar,  half  teaspoon  soda;  to  t?e  eaten 
with  butter. 

QUICK  WAFFLES. 

Two  pints  sweet  milk,  one  cup  butter  (melted),  sifted 
flour  to  make  a soft  batter;  add  the  well -beaten  yolks  of 
six  eggs,  then  the  beaten  whites,  and  lastly  (just  before 
baking)  four  teaspoons  baking  powder,  beating  very  hard 
and  fast  for  a few  minutes.  These  are  very  good  with 
four  or  five  eggs,  but  much  better  with  more. 

JOHNNY  CAKE. 

Two- thirds  teaspoon  soda,  three  tablespoons  sugar, 
one  teaspoon  cream  tartar,  one  egg,  one  cup  sweet  milk, 
six  tablespoons  Indian  meal,  three  tablespoonfuls  flour, 
and  a little  salt.  This  makes  a thin  batter. 

MUSH. 

Indian  or  oatmeal  mush  is  best  made  in  the  following 
manner;  Put  fresh  water  in  a kettle  over  the  fire  to  boil, 
and  put  in  some  salt;  when  the  water  boils,  stir  in  hand- 
ful by  handful  corn  or  oatmeal  until  thick  enough  for 
use.  In  order  to  have  excellent  mush,  the  meal  should 
be  allowed  to  cook  well  and  long  as  possible  while  thin, 
and  before  the  final  handful  is  added.  When  desired 
to  be  fried  for  breakfast,  turn  into  an  earthen  dish  and 
set  away  to  cool;  then  cut  in  slices  "when  you  wish 
to  fry;  dio  each  piece  in  beaten  eggs  and  fry  on  a hot 
griddle. 

CORN  MUSH. 

Put  four  quarts  iresh  water  in  a kettle  to  boil,  salt 


144 


THE  EVERYDAY  COOK  BOOK. 


to  suit  taste.  When  it  begins  to  boil,  stir  in  one  and 
a half  quarts  meal,  letting  it  sift  through  the  fingers 
slowly  to  prevent  lumps,  adding  it  a little  faster  at  the 
last  until  as  thick  as  can  be  conveniently  stirred  with 
one  hand ; set  in  the  oven  in  the  kettle  (or  take  out  into 
a pan),  bake  an  hour  and  it  will  be  thoroughly  cooked. 
It  takes  corn  meal  so  long  to  cook  thoroughly  that  it  is 
very  difficult  to  boil  it  until  done  without  burning.  Ex- 
cellent for  frying  when  cold.  Use  a hard- wood  paddle, 
two  feet  long,  with  a blade  two  inches  wide  and  seven 
inches  long,  to  stir  with.  The  thorough  cooking  and 
baking  in  oven  afterward  takes  away  all  the  raw  taste 
that  mush  is  apt  to  have,  and  adds  much  to  its  sweetness 
and  delicious  flavor. 

GRAHAM  MUSH. 

Sift  meal  slowly  into  boiling  salted  water,  stirring 
briskly  until  it  is  as  thick  as  can  be  stirred  with  one 
hand;  serve  with  milk,  or  cream  and  sugar,  or  butter  and 
syrup.  It  is  much  improved  by  removing  from  the  ket- 
tle to  a pan,  as  soon  as  thoroughly  mixed,  and  steaming 
for  three  or  four  hours.  It  may  also  be  eaten  cold,  or 
sliced  and  fried  like  corn  mush. 


THE  EVERYDAY  COOK  BOOK. 


145 


SALADS,  PICKLES,  CATSUP. 


LETTUCE. 

The  early  lettuce,  and  first  fine  salad,  are  five  or  six 
leaves  in  a cluster ; their  early  appearance  is  their  greates  t 
recommendation;  cabbage  or  white-heart  lettuce  is  later 
and  much  more  delicate;  break  the  leaves  apart  one  by 
one  from  the  stalk  and  throw  them  into  a pan  of  cold 
water;  rinse  them  well,  lay  them  into  a salad  bowl  or  a 
deep  dish,  lay  the  largest  leaves  first,  put  the  next  size 
upon  them,  then  lay  on  the  finest  white  leaves;  cut  hard- 
boiled  eggs  in  slices  or  quarters  and  lay  them  at  equal 
distances  around  the  edge  and  over  the  salad ; serve  with 
vinegar,  oil,  and  made  mustard  in  the  castor.  Or,  hav- 
ing picked  and  washed  the  lettuce,  cut  the  leaves  small  ; 
put  the  cut  salad  in  a glass  dish  or  bowl,  pour  a salad 
dressing' over  and  serve;  or,  garnish  with  small  red  rad- 
ishes, cut  in  halves  or  slices,  and  hard-boiled  eggs  cut  in 
quarters  or  slices;  pour  a salad  dressing  over  when  ready 
to  serve.  Serve  with  boiled  lobster,  boiled  fowls,  or  roast- 
ed lamb  or  veal. 

LETTUCE  SALAD.  $ 

Take  the  yolks  of  three  hard-boiled  eggs,  add  salt 
and  mustard  to  taste;  mash  it  fine;  make  a paste  by  add- 


146  THE  EVERYDAY  COOK  BOOK.' 

ing  a desertspoon  of  olive  oil  or  melted  butter  ^use  Gut- 
ter always  when  it  is  difficult  to  get  fresh  oil);  mix 
thoroughly,  and  then  dilute  by  adding  gradually  a tea- 
cup of  vinegar,  and  pour  over  the  lettuce.  Garnish  by 
slicing  another  egg  and  laying  over  the  lettuce.  This  is 
sufficient  for  a moderate  sized  dish  of  lettuce, 

SALMON  SALAD. 

One  quart  of  cooked  salmon,  two  heads  of  lettuce, 
two  tablespoofuls  of  lemon  juice,  one  of  vinegar,  two  of 
capers,  one  teaspoonful  of  salt,  one-third  of  a teaspoonful 
of  pepper,  one  cupful  of  mayonnaise  dressing,  or  the 
French  dressing.  Break  up  the  salmon  with  two  silver 
forks.  Add  to  it  the  salt,  pepper,  vinegar  and  lemon- 
juice.  Put  in  the  ice-chest  or  some  other  cold  place,  for 
two  or  three  hours.  Prepare  the  lettuce  as  directed  for 
lobster  salad.  At  serving  time,  pick  out  leaves  enough 
to  border  the  dish.  Cut  or  tear  the  remainder  in  pieces, 
and  arrange  these  in  the  centre  of  a flat  dish.  On  them 
heap  the  salmon  lightly,  and  cover  with  the  dressing. 
Now  sprinkle  on  the  capers.  Arrange  the  whole  leaves 
at  the  base ; and,  if  you  choose,  lay  one-fourth  of  a thin 
slice  of  lemon  on  each  leaf. 

LOBSTER  SALAD. 

Put  a large  lobster  over  the  fire  in  boiling  water 
slightly  salted;  boil  rapidly  for  about  twenty  minutes; 
when  done  it  will  be  of  & bright  red  color,  and  should  be 
removed,  as  if  boiled  too  long  it  will  be  tough;  when 
cold,  crack  the  claws,  ~ rter  first  disjointing,  twist  off  the 
head  (which  is  used  in  garnishing),  split  the  body  in  two 


THE  EVERYDAY  COOK  BOOK. 


147 


lengthwise,  pick  out  the  meat  in  hits  not  too  fine,  saving 
the  coral  separate;  cut  up  a large  head  of  lettuce  slightly, 
and  place  on  a dish  over  which  lay  the  lobster,  putting 
the  coral  around  the  outside.  For  dressing,  take  the 
yolks  of  three  eggs,  beat  well,  add  four  tablespoons  salad 
oil,  dropping  it  in  very  slowly,  beating  all  the  time;  then 
add  a little  salt,  Cayenne  pepper,  half  teaspoon  mixed 
mustard,  and  two  tablespoons  vinegar.  Pour  this  over 
the  lobster,  j ust  before  sending  to  table. 

TOMATO  SALAD. 

Take  the  skin,  juice  and  seeds  from  nice,  fresh  to- 
matoes, chop  what  remains  with  celery  and  add  a good 
salad-dressing. 

SALAD  DRESSING. 

Yolks  of  two  hard-boiled  eggs  rubbed  very  fine  and 
smooth,  onedeaspoon  English  mustard,  one  of  salt,  the 
yolks  of  two  raw  eggs  beaten  into  the  other,  dessertspoon 
of  fine  sugar.  Add  very  fresh  sweet  oil  poured  in  by 
very  small  quantities  and  beaten  as  long  as  the  mixture 
continues  to  thicken,  then  add  vinegar  till  as  thin  as  de- 
sired. If  not  hot  enough  with  mustard,  add  a little  Cay- 
enne pepper. 

SARDINE  SALAD. 

Arrange  one  quart  of  any  kind  of  cooked  fish  on  a 
bed  of  crisp  lettuce.  Split  six  sardines,  and  if  there  are 
any  bones  remove  them.  Cover  the  fish  with  the  sardine 
dressing.  Over  this  put  the  sardines,  having  the  ends 
meet  in  the  center  of  the  dish.  At  the  base  of  the  dish 


148  THE  EVERYDAY  COOK  ROOK. 

make  a wreath  of  thin  slices  of  lemon;  garnish  with 
parsley  or  lettuce,  and  serve  immediately. 

FRENCH  SALAD  DRESSING-. 

Three  tablespoonfuls  ot  oil,  one  of  vinegar,  one  salt- 
spoonful  of  salt,  one-half  a saltspoonful  of  pepper.  Put 
the  salt  and  pepper  in  a cup  and  add  one  tablespoonful 
of  the  oil.  When  thoroughly  mixed,  add  the  remainder 
of  the  oil  and  the  vinegar.  This  is  dressing  enough  for  a 
salad  for  six  persons.  If  you  like  the  flavor  of  onion, 
grate  a little  juice  into  the  dressing.  The  juice  is  ob- 
tained by  first  peeling  the  onion  and  then  grating  with  a 
coarse  grater,  using  a good  deal  of  pressure.  Two  strokes 
will  give  about  two  drops  of  juice. 

CREAM  DRESSING-  FOR  COLD  SLAW. 

Two  tablespoons  whipped  sweet  cream,  two  of  sugar 
and  four  of  vinegar;  beat  well  and  pour  over  cabbage, 
previously  cut  very  fine  and  seasoned  with  salt. 

CHICKEN  SALAD. 

Boil  one  chicken  tender;  chop  moderately  fine  the 
whites  of  twelve  hand-boiled  eggs  and  the  chicken;  add 
equal  quantities  of  chopped  celery  and  cabbage;  mash 
the  yolks  fine,  add  two  tablespoons  butter,  two  of  sugar, 
one  teaspoon  mustard,  pepper  and  salt  to  taste;  and, 
lastly,  one-half  cup  of  good  cider  vinegar;  pour  over 
the  salad  and  mix  thoroughly.  If  no  celery  is  at  hand, 


THE  EVERYDAY  COOK  BOOK. 


140 


use  chopped  pickled  cucumbers  or  lettuce  and  celery  seed. 
This  may  be  mixed  two  or  three  days  before  using. 

RED  VEGETABLE  SALAD. 

One  pint  of  cold  boiled  potatoes,  one  pint  of  cold 
boiled  beets,  one  pint  of  uncooked  red  cabbage,  six  table- 
spoonfuls of  oil,  eight  of  red  vinegar  (that  in  which 
beets  have  been  pickled),  two  teaspoonfuls  of  salt  (unless 
the  vegetables  have  been  cooked  in  salted  water),  half  a 
teaspoonful  of  pepper.  Cut  the  potatoes  in  thin  slices 
and  the  beets  fine,  and  slice  the  cabbage  as  thin  as  pos- 
sible. Mix  all  the  ingredients.  Let  stand  in  a cold 
place  one  hour,  then  serve.  Red  cabbage  and  celery  may 
be  used  together. 

CELERY  SALAD. 

One  boiled  egg,  one  raw  egg,  one  tablespoonful  salad 
oil,  one  teaspoonful  white  sugar,  one  saltspoonf ul  of  salt, 
one  saltspoon  of  pepper,  four  tablespoonfuls  of  vinegar, 
one  teaspoonful  made  mustard.  Prepare  the  dressing  as 
for  tomato  salad ; cut  the  celery  into  bits  half  an  inch 
long,  and  season.  Eat  at  once,  before  the  vinegar  injures 
the  crispness  of  the  vegetable. 

COLD  SLAW. 

Chop  or  shred  a small  white  cabbage.  Prepare  a 
dressing  in  the  proportion  of  one  tablespoonful  of  oil  to* 
four  of  vinegar,  a teaspoonful  of  made  mustard,  the 
same  quantity  of  salt  and  sugar,  and  half  as  much  pep- 
per. Pour  over  the  salad,  adding,  if  you  choose,  three 


150 


THE  EVERYDAY  COOK  BOOK. 


tablespoonfuls  of  minced  celery;  toss  up  well  and  put 
into  a glass  bowl. 

SALAD  DRESSING-  (Excellent). 

Four  eggs,  one  teaspoonful  of  mixed  mustard,  one- 
quarter  teaspoonful  of  white  pepper,  halt  that  quantity 
of  Cayenne,  salt  to  taste,  four  tablespoonfuls  of  cream, 
vinegar. 

Boil  the  eggs  until  hard,  which  will  be  m about  one- 
quarter  hour  or  twenty  minutes;  put  them  into  cold 
water,  take  off  the  shells,  and  pound  the  yolks  in  a mor- 
tar to  a smooth  paste.  Then  add  all  the  other  ingredients, 
except  the  vinegar,  and  stir  them  well  until  the  whole 
are  thoroughly  incorporated  one  with  the  other.  Pour 
in  sufficient  vinegar  to  make  it  of  the  consistency  of 
cream,  taking  care  to  add  but  little  at  a time.  The  mix- 
ture will  then  be  ready  for  use. 

PICKLED  CUCUMBERS. 

Wash  and  wipe  six  hundred  small  cucumbers  and 
two  quarts  of  peppers.  Put  them  in  a tub  with  one  and 
a half  cupfuls  of  salt  and  a piece  of  alum  as  large  as  an 
egg.  Heat  to  the  boiling  point  three  gallons  of  cider 
vinegar  and  three  pints  of  water.  Add  a quarter  of  a 
pound  each  of  whole  cloves,  whole  alspice  and  stick  cin- 
namon, and  two  ounces  of  white  mustard  seed,  and  pour 
over  the  pickles. 

TO  PICKLE  ONIONS. 

Peel  the  onions  until  they  are  white,  scald  them  in 
strong  salt  and  water,  then  take  them  up  with  a skim- 


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151 


mer;  make  vinegar  enough  to  cover  them,  boiling  hot; 
strew  over  the  onions  whole  pepper  and  white  mustard 
seed,  pour  the  vinegar  over  to  cover  them ; when  cold, 
put  them  in  wide-mouthed  bottles,  and  cork  them  close. 
A tablespoonful  of  sweet  oil  may  be  put  in  the  bottles 
before  the  cork.  The  best  sort  of  onions  for  pickling  are 
the  small  white  buttons. 

PICKLED  CAULIFLOWERS. 

Two  cauliflowers,  cut  up;  one  pint  of  small  onions, 
three  medium- sized  red  peppers.  Dissolve  half  a pint 
of  salt  in  water  enough  to  cover  the  vegetables,  and  let 
these  stand  over  night.  In  the  morning  drain  them. 
Heat  two  quarts  of  vinegar  with  four  tablespoonfuls  of 
mustard,  until  it  boils.  Add  the  vegetables,  and  boil 
for  about  fifteen  minutes,  or  until  a fork  can  be  thrust 
through  the  cauliflower. 

RED  CABBAGE. 

Procure  a firm  good-sized  cabbage,  and  after  taking 
off  any  straggling  or  soiled  leaves,  cut  it  in  very  narrow 
slices,  which,  after  you  sprinkle  them  well  with  salt,  lay 
aside  for  forty-eight  hours.  Hext  drain  off  the  salt 
liquor  which  has  formed,  and  pour  over  the  cabbage  a 
well  seasoned  pickle  of  boiling  hot  vinegar;  black  pep- 
per and  ginger  are  best  for  seasoning.  Cover  the  pickle 
jars  till  the  cabbage  is  cold,  and  then  cork. 

TO  PICKLE  TOMATOES. 

Take  the  round,  smooth  green  tomatoes,  put  them 
in  salt  and  water,  cover  the  vessel  and  put  them  over  the 


152 


THE  EVERYDAY  COOK  BOOK. 


fire  to  scald;  that  is,  to  let  the  water  become  boiling  hot; 
then  set  the  kettle  off;  take  them  from  the  pot  into  a 
basin  of  cold  water  ; to  enough  cold  vinegar  to  cover 
them,  put  whole  pepper  and  mustard  seed;  when  the  to- 
matoes are  cold  take  them  from  the  water,  cut  each  in 
two  across,  shake  out  the  seeds  and  wipe  the  inside  dry 
with  a cloth,  then  put  them  into  glass  jars,  and  cover 
with  the  vinegar;  cork  them  close  or  with  a close-fitting 
tin  cover. 

RIFE  TOMATO  PICKLES. 

To  seven  pounds  of  ripe  tomatoes  add  three  pounds 
sugar,  one  quart  vinegar ; boil  them  together  fifteen  min- 
utes, skim  out  the  tomatoes  and  boil  the  syrup  a^  few 
minutes  longer.  Spice  to  suit  the  taste  with  dgves  and 
cinnamon. 

CHOPPED  PICKLE. 

One  peck  of  green  tomatoes,  two  quarts  of  onions, 
and  two  of  peppers.  Chop  all  fine,  separately,  and  mix, 
adding  three  cupfuls  of  salt.  Let  them  stand  over  night, 
and  in  the  morning  drain  well.  Add  half  a pound  of 
mustard  seed,  two  tablespoonfuls  of  ground  al spice,  two 
of  ground  cloves  and  one  cupful  of  grated  horseradish. 
Pour  over  it  three  quarts  of  boiling  vinegar. 

CHOW  CHOW. 

One  peck  of  green  tomatoes,  half  peck  string  beans, 
quarter  peck  small  white  onions,  quarter  pint  green  and 
n*d  p pp'-s  mixed,  two  larg  heads  cabbage,  four  table- 
spoons white  mustard  seed,  two  of  white  or  black  cloves, 


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153 


two  of  celery  seed,  two  of  alspice,  one  small  box  yellow 
mustard,  pound  brown  sugar,  one  ounce  of  turmeric; 
slice  the  tomatoes  and  let  stand  over  night  in  brine  that 
will  bear  an  egg;  then  squeeze  out  brine,  chop  cabbage, 
onions  and  beans;  chop  tomatoes  separately,  mix  with 
the  spices,  put  all  in  porcelain  kettle,  cover  with  vinegar 
and  boil  three  hours. 

PICCALILLI. 

One  peck  of  green  tomatoes ; (if  the  flavor  of  onions 
is  desired,  take  eight,  but  it  is  very  nice  without  any); 
four  green  peppers;  slice  all,  and  put  in  layers,  sprinkle 
on  one  cup  of  salt,  and  let  them  remain  over  night;  in 
the  morning  press  dry  through  a sieve,  put  it  in  a porce- 
lain kettle  and  cover  with  vinegar;  add  one  cup  of  sugar, 
a tablespoon  of  each  kind  of  spice;  put  into  a muslin 
bag;  stew  slowly  about  an  hour,  or  until  the  tomatoes 
are  as  soft  as  you  desire. 

PICKLED  WALNUTS  (Very  G-ood). 

One  hundred  walnuts,  salt  and  water.  To  each 
quart  of  vinegar  allow  two  ounces  of  whole  black  pepper, 
one  ounce  of  alspice,  one  ounce  of  bruised  ginger.  Pro- 
cure the  walnuts  while  young;  be  careful  they  are  not 
woody,  and  prick  them  well  with  a fork ; prepare  a strong 
brine  of  salt  and  water  (four  pounds  of  salt  to  each  gal- 
lon of  water),  into  which  put  the  walnuts,  letting  them 
remain  nine  days,  and  changing  the  brine  every  third 
day;  drain  them  off,  put  them  on  a dish,  place  it  in  the 
sun  until  they  become  perfectly  black,  which  will  be  in 
two  or  three  days ; have  ready  dry  jars,  into  which  place 


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THE  EVERYDAY  COOK  BOOK. 


the  walnuts,  and  do  not  quite  fill  the  jars.  Boil  sufficient 
vinegar  to  cover  them,  for  ten  minutes,  with  spices  in 
the  above  proportion,  and  pour  it  hot  over  the  walnuts, 
which  must  be  quite  covered  with  the  pickle;  tie  down 
with  bladder,  and  keep  in  dry  place.  They  will  be  fit 
for  use  in  a month,  and  will  keep  good  two  or  three 
years. 

GREEN  TOMATO  PICKLE. 

One  peck  green  tomatoes  sliced,  six  large  onions 
sliced,  one  teacup  of  salt  over  both;  mix  thoroughly  and 
let  it  remain  over  night;  pour  off  liquor  in  the  morning 
and  throw  it  away;  mix  two  quarts  of  water  and  one  of 
vinegar,  and  boil  twenty  minutes;  drain  and  throw 
liquor  away;  take  three  quarts  of  vinegar,  two  pounds 
of  sugar,  two  tablespoons  each  of  alspice,  cloves,  cinna- 
mon, ginger,  and  mustard,,  and  twelve  green  peppers 
chopped  fine;  boil  from  on©  to  two  hours.  Put  away  in 
a stone  crock. 

CHILI  SAUCE. 

Eight  quarts  tomatoes,  three  cups  of  peppers,  two 
cups  of  onions,  three  cups  of  sugar,  one  cup  of  salt,  one 
and  a half  quarts  of  vinegar,  three  teaspoonfuls  of 
cloves;  same  quantity  of  cinnamon,  two  teaspoonfuls 
each  of  ginger  and  nutmeg;  boil  three  hours;  chop 
tomatoes,  peppers,  and  onions  very  fine;  bottle  up  and 
seal. 

MIXED  PICKLES. 

Three  hundred  small  cucumbers,  four  green  peppers 


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155 


sliced  fine,  two  large  or  three  small  heads  cauliflower, 
three  heads  white  cabbage  shaved  fine,  nine  large 
onions  sliced,  one  large  root  horseradish,  one  quart  green 
beans  cut  one  inch  long,  one  quart  green  tomatoes  sliced; 
put  this  mixture  in  a pretty  strong  brine  twenty-four 
hours;  drain  three  hours,  then  sprinkle  in  a quarter 
pound  black  and  a quarter  pound  white  mustard  seed; 
also  one  tablespoon  black  ground  pepper;  let  it  come  to 
a good  boil  in  just  vinegar  enough  to  cover  it,  adding  a 
little  alum.  Drain  again,  and  when  cold,  mix  in  a half 
pint  ground  mustard;  cover  the  whole  with  good  cider 
vinegar;  add  turmeric  enough  to  color,  if  you  like. 

PICKLED  MUSHROOMS. 

Sufficient  vinegar  to  cover  the  mushrooms,  to  each 
quart  of  mushrooms,  two  blades  pounded  mace,  one 
ounce  ground  pepper;  salt  to  taste.  Choose  some  nice 
young  button-mushrooms  for  pickling,  and  rub  off  the 
skin  with  a piece  of  flannel  and  salt,  and  cut  off  the 
stalks;  if  very  large,  take  out  the  red  inside,  and  reject 
the  black  ones,  as  they  are  too  old.  Put  them  in  a stew- 
pan,  sprinkle  salt  over  them,  with  pounded  mace  and 
pepper  in  the  above  proportion ; shake  them  well  over  a 
ciear  fire  until  the  liquor  flows,  and  keep  them  there 
until  it  is  all  dried  up  again;  then  add  as  much  vinegar 
as iwill  cover  them ; just  let  it  simmer  for  one  minute, 
and  store  it  away  in  stone  jars  for  use.  When  cold,  tie 
down  with  bladder,  and  keep  in  a dry  place;  they  will 
remain  good  for  a length  of  time,  and  are  generally 
considered  delicious. 

FAVORITE  PICKLES. 

One  quart  raw  cabbage  chopped  fine;  one  quart 


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THE  EVERYDAY  COOK  BOOK. 


boiled  beets  chopped  fine;  two  cups  sugar,  tablespoon 
salt,  one  teaspoon  black  pepper,  a quarter  teaspoon  red 
pepper,  one  teacup  grated  horseradish;  cover  with  cold 
vinegar  and  keep  from  the  air. 

TOMATO  MUSTARD. 

Slice  and  boil  for  an  hour,  with  six  small  red  pep- 
pers, half  bushel  of  ripe  tomatoes;  strain  through  a col- 
ander and  boil  for  an  hour  with  two  tablespoonfuls  of 
black  pepper,  two  ounces  of  ginger,  one  ounce  alspice, 
half  ounce  clovns,  one-eighth  ounce  mace,  quarter  pound 
salt.  When  cold  add  two  ounces  mustard,  two  ounces 
curry  powder,  and  one  pint  of  vinegar. 

INDIAN  CHETNEY. 

Eight  ounces  of  sharp,  sour  apples,  pared  and  cored, 
eight  ounces  of  tomatoes,  eight  ounces  of  salt,  eight 
ounces  of  brown  sugar,  eight  ounces  of  stoned  raisins, 
four  ounces  of  Cayenne,  four  ounces  of  powdered  ginger, 
two  ounces  of  garlic,  two  ounces  of  shalots,  three  quarts 
of  vinegar,  one  quart  of  lemon -juice.  Chop  the  apples 
in  small  square  pieces,  and  add  to  them  the  other  in- 
gredients. Mix  the  whole  well  together,  and  put  in  a 
well-covered  jar.  Keep  this  in  a warm  place,  and  stir 
every  day  for  a month,  taking  care  to  put  on  the  lid  after 
this  operation;  strain,  but  do  not  squeeze  it  dry;  store  it 
away  in  clean  jars  or  bottles  for  use,  and  the  liquor  will 
serve  as  an  excellent  sauce  for  meat  or  fish. 

PICKLED  CHERRIES. 

Five  pounds  of  cherries,  stoned  or  not;  one  quart  of 


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157 


vinegar,  two  pounds  of  sugar,  one-half  ounce  of  cinna- 
mon, one-half  ounce  of  cloves,  one-half  ounce  of  mace, 
boil  the  sugar  and  vinegar  and  spices  together  (grind  the 
spices  and  tie  them  in  a muslin  bag),  and  pour  hot  over 
the  cherries. 

PICKLED  PLUMS. 

To  seven  pounds  plums,  four  pounds  sugar,  two 
ounces  stick  cinnamon,  two  ounces  cloves,  one  quart  vin- 
egar, add  a little  mace;  put  in  the  jar  first  a layer  of 
plums,  then  a layer  of  spices  alternately ; scald  the  vinegar 
and  sugar  together,  and  pour  it  over  the  plums;  repeat 
three  times  for  plums  (only  once  for  cut  apples  and  pears), 
the  fourth  time  scald  all  together,  put  them  into  glass 
jars  and  they  are  ready  for  use. 

SPICED  PLUMS. 

Make  a syrup,  allowing  one  pound  of  sugar  to  one 
of  plums,  and  to  every  three  pounds  of  sugar  a scant 
pint  of  vinegar.  Allow  one  ounce  each  of  ground  cin- 
namon, cloves,  mace  and  alspice  to  a peck  of  plums. 
Prick  the  plums;  add  the  spices  to  the  syrup,  and  pour, 
boiling,  over  the  plums.  Let  these  stand  three  days: 
then  skim  them  out  and  boil  down  the  syrup  until  it  is 
quite  thick,  and  pour  hot  over  the  plums  in  the  jar  in 
which  they  are  to  be  kept.  Cover  closely. 

PEACHES,  PEARS  and  SWEET  APPLES. 

For  six  pounds  of  fruit  use  three  of  sugar,  about 
five  dozen  cloves,  and  a pint  of  vinegar.  Into  each  apple, 


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THE  E VEKYD A Y COOK  BOOK. 


pear  or  peach,  stick  two  cloves.  Have  the  syrup  hot,  and 
cook  until  tender. 

TOMATO  CATSUP. 

Take  one  gallon  of  skinned  tomatoes,  four  table- 
spoonfuls of  salt,  four  ditto  of  whole  black  pepper,  half 
a spoonful  of  alspice,  eight  pods  of  red  pepper  and  three 
spoonfuls  of  mustard,  boil  them  together  for  one  hour, 
then  strain  it  through  a sieve  of  coarse  cloth,  and,  when 
cold,  bottle  for  use.  Have  the  best  velvet  corks. 

WALNUT  CATSUP. 

Bruise  to  a mass  one  hundred  and  twenty  green  wal- 
nuts, gathered  when  a pin  could  pierce  one;  put  to  it 
three-quarters  of  a pound  of  salt  and  a quart  of  good 
vinegar ; stir  them  every  day  for  a fortnight,  then  strain 
and  squeeze  the  liquor  from  them  through  a cloth  and 
set  it  aside;  put  to  the  husks  half  a pint  of  vinegar  and 
let  it  stand  all  night,  then  strain  and  squeeze  them  as  be- 
fore; put  the  liquor  from  them  to  that  which  was  put 
aside,  add  to  it  one  ounce  and  a quarter  of  whole  pepper, 
forty  cloves,  half  an  ounce  of  nutmeg  sliced  and  half  an 
ounce  of  ginger,  and  boil  it  for  half  an  hour  closely  cov- 
ered, then  strain  it;  when  cold,  bottle  it  for  use.  Secure 
the  bottles  with  new  corks,  and  dip  them  in  melted  resin. 

MUSHROOM  CATSUP. 

To  each  peck  of  mushrooms  one-half  pound  salt;  to 
each  quart  of  mushroom  liquor  one- quarter  ounce  of 
Cayenne,  one-half  ounce  of  alspice,  one-half  ounce  of 
ginger,  two  blades  of  pounded  mace.  Choose  full-grown 
mushroom-flaps,  and  take  care  that  they  are  perfectly 
fresh-gathered  when  the  weather  is  tolerably  dry;  for,  if 
they  are  picked  during  a very  heavy  rain,  the  catsup 


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159 


from  which  they  are  made  is  liable  to  get  musty,  and  will 
not  keep  long.  Put  a layer  of  them  in  a deep  pan, 
sprinkle  salt  , over  them,  and  then  another  layer  of  mush, 
rooms,  and  so  on  alternately.  Let  them  remain  for  a few 
hours,  then  break  them  up  with  the  hand.  Put  them  in 
a nice  cool  place  for  three  days,  occasionally  stirring  and 
mashing  them  well  to  extract  from  them  as  much  juice 
as  possible.  Kow  measure  the  quantity  of  liquor  with- 
out straining,  and  to  each  quart  allow  the  above  propor- 
tion of  spices,  etc.  Put  all  into  a stone  jar,  cover  it  up 
very  closely,  put  it  in  a saucepan  of  boiling  water,  set  it 
over  the  fire  and  let  it  boil  for  three  hours.  Have  ready 
a nice  clean  stewpan,  turn  into  it  the  contents  of  the  jar, 
and  let  the  whole  simmer  very  gently  for  half  an  hour; 
pour  into  a jug,  where  it  should  stand  in  a cool  place  till 
next  day,  then  pour  it  oft  into  another  jug,  and  strain  it 
into  very  dry,  clean  bottles,  and  do  not  squeeze  the  mush- 
rooms. To  each  pint  of  catsup  add  a few  drops  of  brandy. 
Be  pareful  not  to  shake  the  contents,  but  leave  all  the 
sediment  behind  in  the  jug;  cork  well,  and  either  seal  or 
resin  the  cork  so  as  to  perfectly  exclude  the  air.  When 
a very  clear,  bright  catsup  is  wanted,  the  liquor  must  be 
strained  through  a very  fine  hair-sieve,  or  flannel  bag, 
after  it  has  been  very  gently  poured  off.  If  the  opera- 
tion is  not  successful,  it  must  be  repeated  until  you  have 
quite  a clear  liquor.  It  should  be  examined  occasionally, 
and  if  it  is  spoiling  should  be  reboiled  with  a few  pepper- 
corns. 

BRINE  THAT  PRESERVES  BUTTER 
A YEAR. 

To  three  gallons  of  brine  strong  enough  to  bear  an 


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THE  EVERYDAY  COOK  BOOK. 


egg,  add  one-quarter  pound  good  loaf-sugar  and  one 
tablespoonful  of  saltpetre;  boil  the  brine,  and  when  it 
is  cold  strain  carefully.  Pack  butter  closely  in  small 
jars,  and  allow  the  brine  to  cover  the  butter  to  the  depth 
of  at  least  four  inches.  This  completely  excludes  the 
air.  If  practicable,  make  your  butter  into  small  rolls, 
wrap  each  carefully  in  a clean  muslin  cloth,  tying  up 
with  a string;  place  a weight  over  the  butter  to  keep  it 
all  submerged  in  the  brine.  This  mode  is  most  recom- 
mended by  those  who  have  tried  both. 

BUTTER  IN  HASTE, 

FROM  WINTER  CREAM,  OR  FROM  THE  MILK  OF  ONE  COW. 

Take  milk  fresh  from  the  cow,  strain  it  into  clean 
pans,  set  it  over  a gentle  fire  until  it  is  scalding  hot;  do 
not  let  it  boil;  then  set  it  aside;  when  it  is  cold  skim  off 
the  cream.  The  milk  will  still  be  fit  for  ordinary  use. 
When  you  have  enough  cream,  put  it  into  a clean  earthen 
basin,  beat  it  with  a wooden  spoon  until  the  butter  is 
made,  which  will  not  be  long;  then  take  it  from  the  milk 
and  work  with  a little  cold  water  until  it  is  free  from 
milk,  then  drain  off  the  water,  put  a small  tablespoonful 
of  fine  salt  to  each  pound  of  butter,  and  work  it  in.  A 
small  teaspoonful  of  fine  white  sugar,  worked  in  with 
the  salt,  will  be  found  an  improvement — sugar  is  a great 
preservative.  Make  the  butter  in  a roll;  cover  with  a 
bit  of  muslin,  and  keep  it  in  a cool  place. 

This  recipe  was  obtained  from  one  who  practiced  it 
for  several  winters. 


THE  EVERYDAY  COOK  BOOK. 


363 


PUDDINGS. 


GENERAL  REMARKS. 

All  boiled  -pudding  should  be  put  on  in  boiling 
water , which  must  not  be  allowed  to  stop  simmering, 
and  the  pudding  must  always  be  covered  with  the  water; 
if  requisite  the  saucepan  should  be  kept  filled  up.  To 
prevent  a pudding  boiled  in  a cloth  from  sticking  to  the 
bottom  of  the  saucepan,  place  a small  plate  or  saucer 
underneath  it,  if  a mold  is  used,  this  precaution  is  not 
necessary;  but  care  must  be  taken  to  keep  the  pudding 
well  covered  with  water.  For  dishing  a boiled  pudding 
as  soon  as  it  comes  out  of  the  pot,  dip  it  into  a basin  ot 
cold  water,  and  the  cloth  will  then  not  adhere  to  it. 
Great  expedition  is  necessary  in  sending  puddings  to 
table,  as,  by  standing,  they  quickly  become  heavy,  batter 
puddings  particularly.  For  baked  or  boiled  puddings, 
the  molds,  cups,  or  basins  should  be  always  buttered 
before  the  mixture  is  put  into  them,  and  they  should  be 
put  into  the  saucepan  directly  they  are  filled. 

CHRISTMAS  PLUM  PUDDING. 

One  pound  butter,  one  pound  suet,  freed  from  strings 
and  chopped  fine,  one  pound  sugar,  two  and  a half  pounds 


162 


THE  EVERYDAY  COOK  BOOK. 


flour,  two  pounds  raisins,  seeded,  chopped  and  dredged 
with  flour,  two  pounds  currants,  picked  over  carefully 
after  they  are  washed,  one-quarter  pound  citron,  shred 
fine,  twelve  eggs,  whites  and  yolk  beaten  separately,  one 
pint  milk,  one  cup  brandy,  one  half  ounce  cloves,  one- 
half  ounce  mace,  two  grated  nutmegs.  Cream  the  but- 
ter and  sugar,  beat  in  the  yolks  when  you  have  whipped 
them  smooth  and  light;  next  put  in  the  milk,  then  the 
flour,  alternately,  with  the  beaten  whites,  then  the  brandy 
and  spice,  lastly  the  fruit,  well  dredged  with  flour.  Mix 
all  thoroughly,  wring  out  your  pudding-cloth  in  hot  water, 
flour  well  inside,  pour  in  the  mixture  and  boil  five  hours. 

BOILED  BATTER  PUDDING. 

Three  eggs,  one  ounce  butter,  one  pint  milk,  three 
tablespoons  flour,  a little  salt.  Put  the  flour  into  a basin 
and  add  sufficient  milk  to  moisten  it;  carefully  rub  down 
all  the  lumps  with  a spoon,  then  pour  in  the  remainder 
of  the  milk  and  stir  in  the  butter,  which  should  be  pre- 
viously melted;  keep  beating  the  mixture;  add  the  eggs 
and  a pinch  of  salt,  and  when  the  batter  is  quite  smooth, 
put  it  into  a well-buttered  basin,  tie  it  down  very  tightly, 
and  put  it  into  boiling  water;  move  the  basin  about  for 
a few  minutes  after  it  is  put  into  the  water  to  prevent  the 
flour  settling  in  any  part,  and  boil  for  one  and  one-quar- 
ter hours.  This  pudding  may  also  be  boiled  in  a floured 
cloth  that  has  been  wetted  in  hot  water;  it  will  then  take 
a few  minutes  less  than  when  boiled  in  a basin.  Send 
these  puddings  very  quickly  to  table,  and  serve  with 
sweet  sauce,  wine  sauce,  stewed  fruit,  or  jam  of  any  kind; 


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163 


when  the  latter  is  used,  a little  of  it  may  be  placed  round 
the  dish  in  small  quantities  as  a garnish. 

BATTER  PUDDING-. 

One  quart  milk,  four  eggs,  six  ounces  flour,  a little 
soda  and  salt.  Mix  the  flour  very  carefully  with  a little 
milk,  so  it  will  not  be  lumpy.  Bake  twenty  minutes. 
Serve  immediately. 

MADEIRA  PUDDING. 

One-half  pound  cheap  suet,  three-quarters  of  a 
pound  bread  crumbs,  six  ounces  moist  sugar,  one-quarter 
pound  flour,  two  eggs,  two  wineglasses  sherry;  mix  the 
suet,  bread  crumbs,  sugar  and  flour  well  together.  When 
these  ingredients  are  well  mixed,  add  the  eggs  and  two 
glasses  of  sherry  to  make  a thick  batter;  boil  three  hours 
and  a half.  Serve  with  wine  sauce. 

APPLE  SAGO  PUDDING. 

One  cup  sago  in  a quart  of  tepid  water  with  a pinch 
salt,  soaked  for  one  hour ; six  or  eight  apples  pared 
and  cored  or  quartered  and  steamed  tender  and  put  in 
the  pudding  dish;  boil  and  stir  the  sago  until  clear,  add- 
ing water  to  make  it  thin,  and  pour  it  over  the  apples. 
This  is  good  hot  with  butter  and  sugar,  or  cold  with 
cream  and  sugar. 

QUEEN  OF  PUDDINGS.  » 

One  large  cup  ot  fine  bread  crumbs  soaked  in  milk, 
three-quarters  cup  sugar,  one  lemon,  juice  and  grated 


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THE  EVERYDAY  COOK  BOOK* 


rind,  six  eggs,  one-half  pound  stale  sponge  cate,  one-half 
pound  macaroons — almond,  one-halt  cup  jelly  or  jam, 
and  one  small  tumbler  sherry  wine,  one-half  cup  milk 
poured  upon  the  bread  crumbs,  one  tablespoonful  melted 
butter.  Rub  the  butter  and  sugar  together;  put  the 
beaten  yokes  in  next,  then  the  soaked  bread  crumbs,  the 
lemon,  juice  and  rind,  and  beat  to  a smooth,  light  paste 
before  adding  the  whites.  Butter  your  mold  very  well, 
and  put  in  the  bottom  a light  layer  of  dry  bread  crumbs, 
upon  this,  one  of  macaroons  laid  evenly  and  closely 
together.  Wet  this  with  wine,  and  cover  with  a layer 
of  the  mixture,  then  with  slices  of  sponge-cake  spread 
thickly  with  jelly  or  jam,  next  macaroons  wet  with  wine, 
more  custard,  sponge-cake  and  jam,  and  so  on  until  the 
mold  is  full,  putting  a layer  of  the  mixture  at  the  top. 
Cover  closely,  and  steam  in  the  oven  three-quarters  of  aa 
hour;  then  remove  the  cover  to  brown  the  top.  Turn 
out  carefully  into  a dish,  and  pour  over  it  a sauce  mad* 
of  currant  jelly,  warmed  and  beaten  up  with  two  table 
spoonfuls  melted  butter  and  a glass  of  pale  sherry. 

ORANGE  PUDDING 

Peel  and  cut  five  sweet  oranges  into  thin  slices,  tak- 
ing out  the  seeds,  pour  over  them  a coifeecup  of  white 
sugar;  let  a pint  of  milk  get  boiling  hot  by  setting  it  in 
a pot  of  boiling  water,  add  the  yolks  of  three  eggs  well 
beaten,  one  tablespoonful  of  corn  starch  made  smooth 
with  a little  cold  milk;  stir  all  the  time;  as  soon  as  thick- 
ened pour  over  the  fruit.  Beat  the  whites  to  a stiff  froth, 
adding  a tablespoonful  of  sugar,  and  spread  over  the  top 
for  frosting;  set  it  in  the  oven  for  a few  minutes  to 
harden.  Eat  cold  or  hot  (better  cold)  for  dinner  or  sup* 


THE  EVERYDAY  COOK  BOOK 


165 


per.  Berries  or  peaches  can  be  substituted  for  oranges. 

CORN  STARCH  PUDDING. 

One  pint  sweet  milk,  whites  of  three  eggs,  two  table- 
spoons corn  starch,  three  of  sugar,  a little  salt.  Put  the 
milk  in  a pan  or  small  bucket  set  in  a kettle  of  hot  water 
on  the  stove,  and,  when  it  reaches  the  boiling  point,  add 
the  sugar,  then  the  starch  dissolved  in  a little  cold  milk; 
and,  lastly,  the  whites  of  eggs  whipped  to  a stiff  froth; 
beat  it,  and  let  it  cook  for  a tew  minutes,  then  pour  into 
teacups,  tilling  about  half  full,  and  set  in  a cool  place. 
For  sauce,  make  a boiled  custard  as  follows:  Bring  to 
boiling  point  one  pint  of  milk,  add  three  tablespoons 
sugar,  then  the  beaten  yolks  thinned  by  adding  one^ table- 
spoon milk,  stirring  all  the  time  till  it  thickens;  flavor 
i ith  two  teaspoons  lemon  or  two  of  vanilla,  and  set  to 
v ool.  In  serving,  put  one  of  the  molds  in  a saucedish 
Jor  each  person,  and  pour  over  it  some  of  the  boiled  cus- 
tard. Or  the  pudding  may  be  made  in  one  large  mold. 

To  make  a chocolate  pudding,  flavor  the  above  pud- 
ding with  vanilla,  remove  two-thirds  of  it,  and  add  half 
a cake  of  chocolate  softened,  mashed  and  dissolved  in  a 
little  milk.  Put  a layer  of  half  the  white  pudding  into 
the  mold,  then  the  chocolate,  then  the  rest  of  the  white;  or 
two  layers  of  chocolate  may  be  used  with  a white  between ; 
or  the  centre  may  be  cocoa  (made  by  addinglialf  a cocoa- 
nut  grated  fine)  and  the  outside  chocolate;  or  pineapple 
chopped  fine  ( if  first  cooked  in  a little  water,  the  latter 
makes  a nice  dressing)  or  strawberries  may  be  used. 

FRENCH  PUDDING. 

One  quart  of  milk,  three  tablespoons  of  corn  starch, 


166 


THE  EVERYDAY  COOK  BOOK, 


yolks  of  four  eggs,  half  a cup  sugar  and  a little  salt1,  put 
part  of  the  milk,  salt  and  sugar  on  the  stove  and  let  it 
boil;  dissolve  the  corn  starch  in  the  rest  of  the  milk; 
stir  into  the  milk,  and  while  boiling  add  the  yolks.  Fla- 
vor with  vanilla. 

Frosting. — Whites  of  four  eggs  beaten  to  a stiff 
froth,  half  a cup  of  sugar;  flavor  with  lemon;  spread  it 
on  the  pudding,  and  put  it  into  the  oven  to  brown,  sav- 
ing a little  of  the  frosting  to  moisten  the  top ; then  put 
on  grated  cocoanut  to  give  it  the  appearance  of  snow 
flake. 

BELLE’S  PUDDING*. 

Soak  for  an  hour  in  a pint  of  cold  water  one  box  of 
Cox’s  sparkling  gelatine,  and  add  one  pint  of  boiling 
water,  one  pint  of  wine,  the  juice  of  four  lemons  and 
three  large  cupfuls  of  sugar.  Beat  the  whites  of  four 
eggs  to  a stiff  froth,  and  stir  into  the  jelly  when  it  begins 
to  thicken.  Pour  into  a large  mold  and  set  in  ice 
water  in  a cool  place.  When  ready  to  serve,  turn  out  as 
you  would  jelly,  only  have  the  pudding  in  a deep  dish 
Pour  one  quart  of  soft  custard  around  it,  and  serve. 

CREAM  TAPIOCA  PUDDING*. 

Soak  three  tablespoons  of  tapioca  in  water  ovei 
night;  put  the  tapioca  into  a quart  of  boiling  milk,  and 
boil  half  an  hour;  beat  the  yolks  of  four  eggs  with  a cup 
of  sugar;  add  three  tablespoons  of  prepared  cocoanut; 
stir  in  and  boil  ten  minutes  longer;  pour  into  a pudding- 
dish;  beat  the  whites  of  four  eggs  to  a stiff  froth,  stir  in 
three  tablespoons  of  sugar;  put  this  over  the  top  and 


I THE  EVERYDAY  COOK  BOOK.  10V 

sprinkle  /•ocoanut  over  the  top  and  brown  for  five  min- 
utes. | 

A BACHELOR’S  PUDDING-. 

Four  ounces  of  grated  bread,  four  ounces  of  cur- 
rants, four  ounces  of  apples,  two  ounces  ot  sugar,  three 
eggs,  a few  drops  of  essence  of  lemon,  a little  grated  nut- 
meg. Pare,  core,  and  mince  the  apples  very  finely,  suffi- 
cient, when  minced,  to  make  four  ounces;  add  to  these 
the  currants,  which  should  be  well  washed,  the  grated 
bread,  and  sugar;  whisk  the  eggs,  beat  these  up  with 
the  remaining  ingredients,  and,  when  all  is  thoroughly 
mixed,  put  the  pudding  into  a buttered  basin,  tie  it  down 
with  a cloth,  and  boil  for  three  hours. 

MACARONI  PUDDING. 

One-half  pound  macaroni  broken  into  inch  lengths, 
two  cups  boiling  water,  one  teaspoonful  butter,  one  large 
cup  milk,  two  tablespoonfuls  sugar,  grated  peel  of  half  a 
lemon,  a little  cinnamon  and  salt.  Boil  the  macaroni  in 
the  water  until  it  is  tender,  and  has  soaked  up  the  liquid. 
It  must  be  cooked  in  a farina -kettle.  Add  the  butter 
and  salt.  Cover  for  five  minutes  without  cooking.  Put 
in  the  rest  of  the  ingredients.  Simmer,  after  the  boil 
begins,  ten  minutes  longer,  before  serving  in  a deep  dish. 
Be  careful,  in  stirring,  not  to  break  the  macaroni.  Eat 
with  butter  and  powdered  sugar,  or  cream  and  sugar. 

BAKED  INDIAN  PUDDING-. 

Two  quarts  scalded  milk  with  salt,  one  and  one-hal 
cups  Indian  meal  (yellow);  one  tablespoon  ginger,  letting 


168 


THE  EVERYDAY  COOK  BOOK.  I 

| 

this  stand  twenty  minutes ; one  cup  molasses,,  two  eggs 
(saleratus  if  no  eggs),  a piece  of  butter  the  size  of  a com- 
mon walnut.  Bake  two  hours.  Splendid. 

BOILED  INDIAN  PUDDING-. 

Warm  a pint  ot  molasses  and  pint  of  milk,  stir  well 
together,  beat  four  eggs,  and  stir  gradually  into  molasses 
and  milk;  add  a pound  beef  suet  chopped  fine,  and  Indian 
meal  sufficient  to  make  a thick  batter;  add  a teaspoon 
pulverized  cinnamon,  nutmeg  and  a little  grated  lemon- 
peel,  and  stir  all  together  thoroughly;  dip  cloth  into 
boiling  water,  shake,  fiour  a little,  turn  in  the  mixture, 
tie  up,  leaving  room  for  the  pudding  to  swell,  and  boil 
three  hours;  serve  hot  with  sauce  made  of  drawn  butter, 
wine  and  nutmeg. 

MARMALADE  PUDDINGS. 

Half  pound  suet,  half  pound  grated  bread-crumbs, 
half  pound  sugar,  three  ounces  orange  marmalade;  mix 
these  ingredients  together  with  four  eggs;  boil  four 
hours.  Lay  a few  raisins  open  in  the  bottom  of  the 
mold.  Sauce : Two  ounces  butter,  and  two  ounces  white 

sugar;  beat  to  a cream  and  flavor  with  brandy  or  lemon. 

BOILED  APPLE  DUMPLINGS. 

Add  to  two  cups  sour  milk  one  teaspoon  soda,  and  one 
salt,  half  cup  butter,  lard,  flour  enough  to  make  dough  a 
little  stiffer  than  tor  biscuit;  or  make  a good  baking 
powder  crust;  peel  and  core  apples,  roll  out  crust,  place 
apples  on  dough,  fill  cavity  of  each  with  sugar,  encase 
each  apple  in  coating  of  the  crust,  press  edges  tight 


THE  EVERYDAY  COOK  BOOK. 


m 


together  (it  is  nice  to  tie  a cloth  around  each  one),  put  into 
kettle  of  boiling  water  slighted  salted,  boil  half  an  hour, 
taking  care  that  the  water  covers  the  dumplings.  They 
are  also  very  nice  steamed.  To  bake,  make  in  same  way, 
using  a soft  dough,  place  in  a shallow  pan,  bake  in  a hot 
oven,  and  serve  with  cream  and  sugar,  or  place  in  a pan 
which  is  four  or  five  inches  deep  (do  not  have  the  dump- 
lings touch  each  other);  then  pour  in  hot  water,  just 
leaving  top  of  dumplings  uncovered.  To  a pan  of  four 
or  five  dumplings,  add  one  teacup  sugar  and  half  a tea- 
cup butter;  bake  from  half  to  three  quarters  of  an  hour. 
If  water  cooks  away  too  much,  add  more.  Serve  dump- 
lings on  platter  and  the  liquid  in  sauceboat  for  dressing. 
Fresh  or  canned  peaches  may  be  made  in  the  same  way. 

NELLY’S  PUDDING-. 

Half  pound  flour,  half  pound  treacle,  half  pound 
suet,  the  rind  and  juice  of  one  lemon,  a few  strips  of 
candied  lemon-peel,  three  tabiespoonf  uls  cream,  two  eggs. 
Chop  the  suet  finely;  mix  with  it  the  flour,  treacle, 
lemon-peel  minced,  and  candied  lemon-peel;  add  the 
cream,  lemon -juice,  and  two  well-beaten  eggs;  beat  the 
pudding  well,  put  it  into  a buttered  basin,  tie  it  down 
with  a cloth,  and  boil  from  three  and  a half  to  four  hours. 

RICH  BAKED  APPLE  PUDDING. 

Half  a pound  the  pulp  of  apples,  half  a pound  loaf 
sugar,  six  ounces  butter,  the  rind  of  one  lemon,  six  eggs, 
puff  paste.  Peel,  core  and  cut  the  apples  as  for  sauce, 
put  them  into  a stewpan  with  only  just  sufficient  water 
to  prevent  them  from  burning,  and  let  them  stew  until 


rw  THE  EVERYDAY  COOK  BOOK. 

reduced  to  a pulp.  Weigh  the  pulp,  and  to  every  half 
pound  add  sifted  sugar,  grated  lemon  rind  and  six  well- 
beaten  eggs.  Beat  these  ingredients  well  together,  then 
melt  the  butter,  stir  it  to  the  other  things,  put  a border 
of  puff  paste  round  the  dish,  and  bake  for  rather  more 
than  half  an  hour.  The  butter  should  not  be  added  until 
the  pudding  is  ready  for  the  oven. 

SNOW  BALLS. 

Pick  all  imperfections  from  a half  pint  of  rice,  put 
it  in  water,  and  rub  it  between  the  hands;  then  pour 
that  water  off,  put  more  on,  stir  it  about  in  it,  let  the 
rice  settle,  then  drain  the  water  off;  put  the  rice  in  a 
two-quart  stewpan,  with  a teaspoonful  of  salt,  and  a quart 
of  water;  cover  the  stewpan,  and  set  it  where  it  will  boil 
gently  for  one  hour,  or  until  the  water  is  all  absorbed ; 
dip  some  teacups  into  cold  water,  fill  them  with  the  boiled 
rice,  press  it  to  their  shape;  then  turn  them  out  on  a dish4 
and  serve  with  butter  and  sugar,  or  wine  sauce. 

BICE  PUDDING-. 

One  teacup  rice,  one  teacup  sugar,  one  teacup 
raisins,  small  piece  butter,  a little  salt,  two  quarts  milk. 
Bake  from  an  hour  and  a half  to  two  hours.  Serve  with 
sauce. 

APPLE  CHARLOTTE. 

Cut  slices  of  wheat  bread  or  rolls  and,  having  rub- 
bed the  bottom  and  sides  of  a basin  with  a bit  of  butter, 
line  it  with  the  sliced  bread  or  rolls ; peel  tart  apples, 
cut  them  small,  and  nearly  fill  the  pan,  strewing  bits  of 


THE  EVERYDAY  COOK  BOOK. 


11 T 

butter  and  sugar  between  the  apples ; grate  a small  nut- 
meg over;  soak  as  many  slices  of  bread  or  rolls  as  will 
cover  it,  over  whieh  put  a plate  and  a weight  to  keep  the 
bread  close  upon  the  apples.  Bake  two  hours  in  a quick 
oven,  then  turn  it  out.  Quarter  of  a pound  of  butter 
and  half  a pound  of  sugar  to  half  a peck  of  tart  apples. 

GROUND  RICE  PUDDING. 

This  is  an  economical  pudding,  made  with  two  pints 
of  sweet  milk,  a teacupful  of  ground  rice,  two  table- 
spoonfuls of  sugar,  three  eggs  and  a little  ground  nut- 
meg. Bring  half  the  quantity  of  milk  to  the  boiling 
point,  with  the  nutmeg  or  any  other  flavoring  matter, 
and  sugar.  In  the  other  half  of  the  milk  beat  up  the 
rice  flour  into  a thin  batter,  adding  to  it  through  a 
strainer  the  hot  seasoned  milk,  stirring  all  the  time.  The 
eggs,  well  whisked,  should  next  be  added.  A sprinkling 
of  salt  is  an  improvement.  Bake  this  mixture  in  a mod- 
erate oven  for  a little  over  an  hour — say  seventy  min- 
utes, or  boil  in  a buttered  basin  or  shape.  Serve  with 
apricot  preserve,  or  marmalade,  or,  indeed,  any  kind  of 
jam. 

FIG  PUDDING. 

One-half  pound  figs,  one-quarter  pound  grated 
bread,  two  and  a half  ounces  powdered  sugar,  three 
ounces  butter,  two  eggs,  one  teacup  of  milk.  Chop  the 
figs  small  and  mix  first  with  the  butter,  then  all  the  other 
ingredients  by  degrees;  butter  a mold,  sprinkle  with 
bread  crumbs,  cover  it  tight  and  boil  for  three  hours. 

BREAD  and  BUTTER  PUDDING. 

Place  as  many  slices  of  thin-cut  bread  and  butter  as 


172 


THE  EVERYDAY  COOK  BOOK. 


you  like  in  a pie  dish,  say  ten  or  twelve  slices,  sprinkle  a 
few  well-washed  currants  between  the  layers,  beat  up 
half  a dozen  of  eggs  in  two  pints  of  new  milk,  adding 
sugar  to  taste  and  a little  flavoring,  such  as  nutmeg  or 
cinnamon,  and  pour  over  the  bread  and  butter.  Bake 
for  an  hour  and  ten  minutes,  and  send  it  to  table  in  the 
dish  it  has  been  baked  in. 

CABINET  PUDDING. 

One  quart  of  milk,  tour  eggs,  four  tablespoonfuls  of 
sugar,  halt  a teaspoonful  of  salt,  one  tablespoonful  of 
butter,  three  pints  of  stale  sponge  cake,  one  cupful  of 
raisins,  chopped  citron  and  currants.  Have  a little  more 
of  the  currants  than  of  the  two  other  fruits.  Beat  the 
eggs,  sugar  and  salt  together,  and  add  the  milk.  Butter 
a three-pint  pudding  mold  (the  melon  shape  is  nice) 
sprinkle  the  sides  and  bottom  with  the  fruit  and  put  in  a 
layer  of  cake.  Again  sprinkle  in  fruit,  and  put  in  more 
cake.  Continue  this  until  all  the  materials  are  used. 
Gradually  pour  on  the  custard.  Let  the  pudding  stand 
two  hours,  and  steam  an  hour  and  a quarter.  Serve  with 
wine  or  creamy  sauce. 

SNOW  PUDDING. 

One-half  package  Cox’s  gelatine;  pour  over  it  a cup 
of  cold  water  and  add  one  and  one-lialf  cups  of, sugar; 
when  soft,  add  one  cup  boiling  water,  juice  of  one  lemon 
and  the  whites  of  four  well-beaten  eggs ; beat  all  together 
until  very  light;  put  in  a glass  dish  and  pour  over  it 


THE  EVEBYDAY  COOK  BOOK. 


173 


cn&Wd  made  as  follows:  One  pint  of  milk,  yolks  of  four 
eggs,  and  grated  rind  of  one  lemon;  boil.  Splendid. 

CARROT  PUDDING-. 

One  pound  grated  carrots,  three-fourths  pound  chop- 
ped suet,  half  pound  each  rasins  and  currants,  four  table- 
spoons sugar,  eight  tablespoons  flour,  and  spices  to  suit 
the  taste.  Boil  four  hours,  place  in  the  oven  for  twenty 
minutes,  and  serve  with  wine  sauce. 

LEMON  PUDDING. 

Half  pound  of  sugar,  half  pound  of  butter,  five  eggs, 
half  gill  brandy,  rind  and  juice  of  one  large  lemon;  beat 
well  the  butter  and  sugar,  whisk  the  eggs,  add  them  to 
the  lemon,  grate  the  peel,  line  a dish  with  puff-paste,  and 
bake  in  a moderate  oven. 

ROLY-POLY. 

Take  one  quart  of  flour;  make  good  biscuit  crust; 
roll  out  one-half  inch  thick  and  spread  with  any  kind  of 
fruit,  fresh  or  preserved;  fold  so  that  the  fruit  will  not 
run  out;  dip  cloth  into  boiling  water,  and  flour  it  and 
lay  around  the  pudding  closely,  leaving  room  to  swell; 
steam  one  and  one-half  hours;  serve  with  boiled  sauce; 
or  lay  in  steamer  without  a cloth,  and  steam  for  one 
hour. 

COTTAGE  PUDDING. 

One-half  cup  of  sugar,  one  cup  of  milk,  one  pint  of 
flour,  three  tablespoonfuls  of  melted  butter,  one  tea- 


174 


THE  EVERYDAY  COOK  BOOK. 


spoonful  soda,  two  of  cream  of  tartar,  two  eggs,  a little 
salt;  bake  one-quarter  of  an  hour  in  small  pans. 

COCOANUT  PUDDING-. 

Beat  two  eggs  with  one  cupful  of  new  milk;  add 
one-quarter  of  a pound  of  grated  cocoanut;  mix  with  it 
three  tablespoonfuls  each  of  grated  bread  and  powdered 
sugar,  two  ounces  of  melted  butter,  five  ounces  of  raisins, 
and  one  teaspoonful  of  grated  lemon-peel ; beat  the  whole 
well  together;  pour  the  mixture  into  a buttered  dish, 
and  bake  in  a slow  oven;  then  turn  it  out,  dust  sugar 
over  it,  and  serve.  This  pudding  may  be  either  boiled 
or  baked. 

CREAM  PUDDING-. 

Stir  together  one  pint  cream,  three  ounces  sugar,  the 
yolks  of  three  eggs,  and  a little  grated  nutmeg;  add  the 
well-beaten  whites,  stirring  lightly,  and  pour  into  a but- 
tered pieplate  on  which  has  been  sprinkled  the  crumbs 
of  stale  bread  to  about  the  thickness  of  an  ordinary  crust; 
sprinkle  over  the  top  a layer  of  bread-crumbs,  and  bake. 

TAPIOCA  PUDDING-. 

Cover  three  tablespoons  tapioca  with  water;  stand 
over  night;  add  one  quart  milk,  a small  piece  of  butter, 
a little  salt,  and  boil;  beat  the  yolks  of  three  eggs  with 
a cup  of  sugar,  and  boil  the  whole  to  a very  thick  cust- 
ard, flavor  with  vanilla;  when  cold  cover  with  whites  of 
eggs  beaten. 

COMMON  CUSTARD. 

Beat  either  four  or  five  fresh  eggs  light;  then  stir 


/ 


THE  EVERYDAY  COOK  BOOK. 


175 


them  into  a quart  of  milk;  sweeten  to  taste;  flavor  with 
a teaspoonful  of  peach-water,  or  extract  of  lemon,  or 
vanilla,  and  half  a teaspoonful  of  salt;  rub  butter  over 
the  bottom  and  sides  of  a baking-dish  or  tin  basin;  pour 
in  the  custard,  grate  a little  nutmeg  over,  and  bake  in  a 
quick  oven.  Three-quarters  of  an  hour  is  generally 
enough.  Try  whether  it  is  done  by  putting  a teaspoon 
handle  into  the  middle  of  it;  if  it  comes  out  clean,  it  is 
enough. 

Or  butter  small  cups;  set  them  into  a shallow  pan 
of  hot  water,  reaching  nearly  to  the  top  of  the  cups; 
nearly  fill  them  with  the  custard  mixture;  keep  the  water 
boiling  until  they  are  done.  The  pan  may  be  set  in  an 
oven,  or  hot  shovel. 


176 


THE  EVERYDAY  COOK  BOOK. 


PUDDING  SAUCES. 


RICH  WINE  SAUCE. 

One  cupful  of  butter,  two  of  powdered  sugar,  iialf 
a cupful  of  wine.  Beat  the  butter  to  a cream ; add  the 
sugar  gradually,  and  when  very  light  add  the  wine,  which 
has  been  made  hot,  a little  at  a time.  Place  the  bowl  in 
a basin  of  hot  water  and  stir  for  two  minutes.  The  sauce 
should  be  smooth  and  foamy. 

WHIPPED  CREAM  SAUCE. 

Whip  a pint  of  thick  sweet  cream,  add  the  beaten 
whites  of  two  eggs,  sweeten  to  taste;  place  pudding  in 
centre  of  dish  and  surround  with  the  sauce;  or  pile  up 
in  the  centre  and  surround  with  molded  bi^nc-mange  or 
fruit  puddings. 

LEMON  SAUCE. 

One  cup  of  sugar,  half  a cup  of  butter,  one  egg, 
one  lemon,  juice  and  grated  rind,  three  tablespoon fuls  of 
boiling  water;  put  in  a tin  pail  and  thicken  over  steam. 

JELLY  SAUCE. 

Melt  one  ounce  of  sugar  and  two  tablespoons  grape 


THE  EVERYDAY  COOK  BOOK. 


177 


jelly  over  the  fire  in  a half  pint  of  boiling  water,  and 
stir  into  it  half  a teaspoon  corn  starch  dissolved  in  a half 
cup  cold  water;  let  it  come  to  a boil  and  it  will  be  ready 
for  use.  Any  other  fruit  jelly  may  be  used  instead  of 
grape. 

CABINET  PUDDING  SAUCE. 

Take  the  yolks  of  five  eggs  and  whip  them  lightly ; 
express  the  juice  of  a lemon  and  grate  down  a little  of 
the  peel.  The  other  ingredients  are  a tablespoon  of  but- 
ter, a cup  of  sugar,  a glass  of  good  wine  and  a little 
spice.  Mix  the  sugar  and  butter,  adding  the  yolks, 
spice  and  lemon  juice.  Beat  fifteen  minutes,  then  add 
the  wine  and  stir  hard.  Immerse  in  a saucepan  of  boil- 
ing water,  beating  while  it  heats. 

FOAMING  SAUCE. 

Beat  whites  of  three  eggs  to  a stiff  froth;  melt  tea- 
cup of  sugar  in  a little  water,  let  it  boil,  stir  in  one  glass 
of  wine  and  then  the  whites  of  the  three  eggs.  Serve 
at  once. 

SPANISH  SAUCE. 

One  half  cup  of  boiling  water,  one  tablespoon  corn 
starch,  two  tablespoonfuls  of  vinegar,  one  tablespoon ful 
of  butter,  one  cup  sugar,  one-half  nutmeg. 

HARD  SAUCE. 

Beat  to  a cream  a quarter  of  a pound  of  butter,  add 
gradually  a quarter  of  a pound  of*  sugar;  heat  it  until 


178 


THE  EVERYDAY  COOK  BOOK. 


very  white;  add  a little  lemon -juice,  or  grate  nutmeg  c-ji 
top. 

PUDDING-  SAUCE. 

One  cup  of  sugar,  one-half  cup  of  butter,  yolks  of 
three  eggs;  one  teaspoon  of  corn  starch  or  arrow-root; 
stir  the  whole  until  very  light;  add  sufficient  boiling 
water  to  make  the  consistency  of  thick  cream ; wine  or 
brandy  to  suit  the  taste. 

SAUCE  FOR  PLUM  PUDDING 

The  yolks  of  three  eggs,  one  tablespoonful  of  pow- 
dered sugar,  one  gill  of  milk,  a very  little  grated  lemon  - 
rind,  two  small  wineglassfuls  of  brandy.  Separate  the 
yolks  from  the  whites  of  three  eggs,  and  put  the  former 
into  a stewpan ; add  the  sugar,  milk,  grated  lemon-rind, 
and  stir  over  the  fire  until  the  mixture  thickens;  but  do 
not  allow  it  to  boil . Put  in  the  brandy;  let  the  sauce 
stand  by  the  side  of  the  fire,  to  get  quite  hot;  keep  stir* 
ring  it,  and  serve  in  a boat  or  tureen  separately,  or  pour 
it  over  the  pudding. 

VANILLA  SAUCE. 

The  whites  of  two  eggs  and  the  yolk  of  one,  half  a 
cupful  of  powdered  sugar,  one  teaspoonful  of  vanilla, 
three  tablespoonfuls  of  milk.  Beat  the  whites  of  the 
eggs  to  a stiff  froth,  next,  beat  in  the  sugar,  and  then  the 
yolk  of  the  egg  and  the  seasoning.  Serve  immediately 
This  sauce  is  for  light  puddings. 


THE  EVEE‘YDAV  COOK  J3O01C 


170 


PASTRY. 


VERY  GOOD  PUFF-PASTE, 

To  ever  pound  of  flour  allow  one  pound  of  butter, 
and  not  quite  one-half  pint  of  water.  Carefully  weigh 
tlie  flour  and  butter,  and  have  the  exact  proportion; 
squeeze  the  butter  well,  to  extract  the  water  from  it,  and 
afterwards  wring  it  in  a clean  cloth,  that  no  moisture 
may  remain.  Sift  the  flour;  see  that  it  is  perfectly  dry, 
and  proceed  in  the  following  manner  to  make  the  paste, 
using  a very  clean  paste-board  and  rolling-pin.  Suppos- 
ing the  quantity  to  be  one  pound  of  flour,  work  the  whole 
into  a smooth  paste,  with  not  quite  one-half  pint  of 
water,  using  a knife  to  mix  it  with;  the  proportion  of 
this  latter  ingredient  must  be  regulated  by  the  discretion 
ot  the  cook;  if  too  much  be  added,  the  paste  when 
baked,  will  be  tough.  Roll  it  out  until  it  is  of  an  equal 
thickness  of  about  an  inch;  break  four  ounces  of  the  but- 
ter into  small  pieces;  place  these  on  the  paste,  sift  over 
it  a little  flour,  fold  it  over,  roll  out  again,  and  put  another 
four  ounces  of  butter.  Repeat  the  rolling  and  buttering 
until  the  paste  has  been  rolled  out  four  times,  or  equal 
quantities  of  flour  and  butter  have  been  used.  Do  not 
omit,  every  time  the  paste  is  rolled  out,  to  dredge  a little 
flour  over  that  and  the  rolling-pin,  to  prevent  both  from 


180 


THE  EVERYDAY  COOK  BOOK. 


sticking.  Handle  the  paste  as  lightly  as  possible,  and  do 
not  press  heavily  upon  it  with  the  rolling-pin.  The  next 
thing  to  be  considered  is  the  oven,  as  the  baking  of 
pastry  requires  particular  attention.  Do  not  put  it  into 
the  oven  until  it  is  sufficiently  hot  to  raise  the  paste;  for 
the  best  prepared  paste,  if  not  properly  baked,  will  be 
good  for  nothing.  Brushing  the  paste  as  often  as  rolled 
out,  and  the  pieces  of  butter  placed  thereon,  with  the 
white  of  an  egg,  assists  it  to  rise  in  leaves  or  flakes.  As 
this  is  the  great  beauty  of  puff-paste,  it  is  as  well  to  try 
this  method. 

PLAINER  PASTE. 

One  pound  of  flour,  a little  more  for  rolling-pin  and 
board,  and  half  a pound  of  butter  and  half  a pound  of 
lard.  Cut  the  butter  and  lard  through  the  flour  (which 
should  be  sifted),  and  mix  with  sufficient  ice- water  to  roll 
easily.  Avoid  kneading  it,  and  use  the  hands  as  little  as 
possible  in  mixing. 

SUET  CRUST,  FOR  PIES  OR  PUDDING-S 

To  every  pound  of  flour  allow  five  or  six  ounces  of 
beef  suet,  one-half  pint  of  water.  Free  the  suet  from 
skin  and  shreds;  chop  it  extremely  fine,  and  rub  it  well 
into  the  flour;  work  the  whole  to  a smooth  paste  with 
the  above  proportion  of  water;  roll  it  out,  and  it  is  ready 
for  use.  This  crust  is  quite  rich  enough  for  ordinaiy 
purposes;  but  when  a better  one  is  desired,  use  from 
one-half  to  three-quarters  pound  of  suet  to  every  pound 
of  flour.  Some  cooks,  for  rich  crusts,  pound  the  suet  in 
a mortar,  with  a small  quantity  of  butter.  It  should  then 


THE  EVERYDAY  COOK  BOOK. 


181 


be  laid  on  the  paste  in  small  pieces,  the  same  as  for  puff- 
crust,  and  will  be  found  exceedingly  nice  for  hot  tarts. 
Five  ounces  of  suet  to  every  pound  of  flour  will  make  a 
very  good  crust;  and  even  one-quarter  pound  will  answer 
very  well  for  children,  or  where  the  crust  is  wanted  very 
plain. 

TO  ICE  PASTRY. 

To  ice  pastry,  which  is  the  usual  method  adopted 
for  fruit  tarts  and  sweet  dishes  of  pastry,  put  the  white 
of  an  egg  on  a plate,  and  with  the  blade  of  a knife  beat 
it  to  a stiff  froth.  When  the  pastry  is  nearly  baked, 
brush  it  over  with  this,  and  sift  over  some  pounded  sugar; 
put  it  back  into  the  oven  to  set  a glaze,  and  in  a few  min- 
utes it  will  be  done.  Great  care  should  be  taken  that 
the  paste  does  not  catch  or  burn  in  the  oven,  which  it  is 
very  liable  to  do  after  the  icing  is  laid  on. 

TO  GLAZE  PASTRY. 

To  glaze  pastry,  which  is  the  usual  method  adopted 
for  meat  or  raised  pies,  break  an  egg,  separate  the  yolk 
from  the  white,  and  beat  the  former  for  a short  time. 
Then,  when  the  pastry  is  nearly  baked,  take  it  out  of  the 
oven,  brush  it  over  with  this  beaten  yolk  of  an  egg,  and 
put  it  back  in  the  oven  to  set  the  glaze. 

MINCE-MEAT. 

Take  five  or  six  pounds  scraggy  beef  — a neck  piece 
will  do — and  put  to  boil  in  water  enough  to  cover  it; 
take  off  the  scum  that  rises  when  it  reaches  the  boiling 
point,  add  hot  water  from  time  to  time  until  it  is  tender, 


182 


THE  EVERYDAY  COOK  BOOK. 


then  remove  the  lid  from  the  pot,  salt,  let  boil  till  almost 
dry,  turning  the  meat  over  occasionally  in  the  liquor; 
take  from  the  fire  and  let  stand  over  night  to  get  thor- 
oughly cold;  pick  bones,  gristle  or  stringy  bits  from  the 
meat,  chop  very  fine,  mincing  at  the  same  time  three 
pounds  of  nice  beef  suet;  seed  and  cut  four  pounds 
raisins,  wash  and  dry  four  pounds  currants,  slice  thin  a 
pound  of  citron,  chop  fine  four  quarts  good  cooking,  tart 
apples;  put  into  a large  pan  together,  add  two  ounces 
cinnamon,  one  of  cloves,  one  of  ginger,  four  nutmegs, 
the  juice  and  grated  rind  of  two  lemons,  one  tablespoon 
salt,  one  teaspoon  pepper  and  two  pounds  sugar.  Put  in 
a porcelain  kettle  one  quart  boiled  cider,  or,  better  still, 
one  quart  currant  or  grape  juice  (canned  when  grapes  are 
turning  from  green  to  purple),  one  quart  nice  molasses 
or  syrup,  also  a good  lump  of  butter;  let  it  come  to  boil- 
ing point,  and  pour  over  the  ingredients  in  the  pan  after 
having  first  mixed  them  well,  then  mix  again  thoroughly. 
Pack  in  jars  and  put  in  a cool  place,  and,  when  cold,  pour 
molasses  over  the  top  an  eighth  of  an  inch  in  thickness, 
and  cover  tightly.  This  will  keep  two  months.  For  baking, 
take  some  out  of  the  jar;  if  not  moist  enough,  add  a little 
hot  water,  and  strew  a few  whole  raisins  over  each  pie.  In- 
stead of  boiled  beef,  a beef’s  heart  or  roast  meat  may 
be  used,  and  a good  proportion  for  a few  pies  is  one- 
third  chopped  meat  and  two-thirds  apples,  with  a little 
suet,  raisins,  spices,  butter  and  salt. 

MOCK  MINCE  PIE. 

One  egg,  three  or  four  large  crackers,  or  six  or  eight 
small  ones,  one  half  cup  of  molasses,  one-half  cup  sugar, 
one-half  cup  vinegar,  one-half  cup  strong  tea,  one  cup 


THE  EVEKYDAY  COOK  BOOK. 


168 


chopped  raisins,  a small  piece  butter,  spice  and  salt. 

APPLE  CUSTARD  PIE. 

Peel  sour  apples  and  stew  until  soft  and  not  much 
water  is  left  in  them,  and  rub  through  a colander.  Beat 
three  eggs  for  each  pie.  Put  in  proportion  of  one  cup 
butter  and  one  of  sugar  for  three  pies.  Season  with 
nutmeg. 

APPLE  MERINGUE  PIE. 

Pare,  slice,  stew  and  sweeten  ripe,  tart  and  juicy 
apples,  mash  and  season  with  nutmeg  (or  stew  lemon- 
peel  with  them  for  flavor),  fill  crust  and  bake  till  done; 
spread  over  the  apple  a thick  meringue  made  by  whip- 
ping to  froth  whites  of  three  eggs  for  each  pie,  sweeten- 
ing with  three  tablespoons  powdered  sugar;  flavor  with 
vanilla,  beat  until  it  will  stand  alone,  and  cover  pie  three- 
quarters  of  an  inch  thick.  Set  back  in  & quick  oven  till 
well  ‘‘set,”  and  eat  cold.  In  their  season  substitute 
peaches  for  apples. 

APPLE  PIE. 

Stew  green  or  ripe  apples,  when  you  have  pared  and 
cored  them.  Mash  to  a smooth  compote,  sweeten  to 
taste,  and,  while  hot,  stir  in  a teaspoon  butter  for  each 
pie.  Season  with  nutmeg.  When  cool,  fill  your  crust, 
and  either  cross-bar  the  top  with  strips  of  paste,  or  bake 
without  *cover.  Eat  cold,  with  powdered  sugar  strewed 
over  it. 

LEMON  PIE. 

The  juice  end  rind  of  one  lemon,  two  eggs,  eight 


184 


THE  EVERYDAY  COOK  HOOK. 


heaph*^  iablespoonfuls  of  sugar,  one  small  teacupful  of 
milk,  or*  teaspoonful  of  corn  starch.  Mix  the  corn  starch 
with  a little  of  the  milk.  Put  the  remainder  on  the  fire, 
and  when  boiling,  stir  in  the  corn  starch.  Boil  one  min- 
ute. Let  this  cool,  and  add  the  yolks  of  the  eggs,  four 
heaping  tablespoonfuls  of  the  sugar,  and  the  grated  rind 
and  juice  of  the  lemon,  all  well  beaten  together.  Have 
a deep  pie-plate  lined  with  paste,  and  fill  with  this  mix- 
ture. Bake  slowly  half  an  hour.  Beat  the  whites  of 
the  eggs  to  a stiff  froth,  and  gradually  beat  into  them 
the  remainder  of  the  sugar.  Cover  the  pie  with  this,  and 
brown  slowly. 

CUSTARD  PIE. 

Make  a custard  of  the  yolks  of  three  eggs  with  milk, 
season  to  the  taste;  bake  it  in  ordinary  crust;  put  it  in 
a quick  oven,  that  the  crust  may  not  be  heavy,  and  as 
soon  as  that  is  heated  remove  it  to  a place  in  the  oven  of 
a more  moderate  heat,  that  the  custard  may  bake  slowly 
and  not  curdle;  when  done,  beat  the  whites  to  a froth; 
add  sugar  and  spread  over  the  top,  and  return  to  the  oven 
to  brown  slightly;  small  pinch  of  salt  added  to  a custard 
heightens  the  flavor;  a little  soda  in  the  crust  prevents  it 
from  being  heavy.  Very  nice. 

COCOANUT  PIE. 

One-half  pound  grated  cocoanut,  three-quarters 
pound  of  white  sugar  (powdered),  six  ounces  of  butter, 
five  eggs,  the  whites  only,  one  glass  of  white  wine, 
two  tablespoonfuls  rose-water,  one  tablespoonful  of  nut- 
meg. Cream  the  butter  and  sugar,  and  when  well-mixed, 
beat  very  light,  with  the  wine  and  rose  water.  Add  the 


THE  EVERYDAY  COOK  BOOK. 


185 


cocoanut  with  as  little  and  as  light  beating  as  possible ; 
finally,  whip  in  the  stiffened  whites  of  the  eggs  with  a 
few  skillful  strokes,  and  bake  at  once  in  open  shells. 
Eat  cold,  with  powdered  sugar  sifted  over  them. 

LEMON  TARTS. 

Mix  well  together  the  juice  ana  grated  rind  of  two 
lemons,  two  cups  of  sugar,  two  eggs,  and  the  crumbs  of 
sponge  cake;  beat  it  all  together  until  smooth;  put  into 
twelve  patty-pans  lined  with  puff-paste,  and  bake  until 
the  crust  is  done. 

PASTRY  SANDWICHES. 

Puff-paste,  jam  of  any  kind,  the  white  of  an  egg, 
sifted  sugar. 

Poll  the  paste  out  thin ; put  half  of  it  on  a baking- 
sheet  or  tin,  and  spread  equally  over  it  apricot,  green- 
gage, or  any  preserve  that  may  be  preferred.  Lay  over 
this  preserve  another  thin  paste,  press  the  edges  together 
all  round,  and  mark  the  paste  in  lines  with  a knife  on 
the  surface,  to  show  where  to  cut  it  when  baked.  Bake 
from  twenty  minutes  to  half  an  hour;  and,  a short-time 
before  being  done,  take  the  pastry  out  of  the  oven,  brush 
it  over  with  the  white  of  an  egg,  sift  over  pounded  sugar, 
and  put  it  back  in  the  oven  to  color.  When  cold,  cut  into 
strips;  pile  these  on  a dish  pyramidicaily,  and  serve. 
These  strips,  cut  about  two  inches  long,  piled  in  circular 
rows,  and  a plateful  of  flavored  whipped  cream  poured 
in  the  middle,  make  a very  pretty  dish. 

CHERRY  PIE. 

Line  the  dish  with  a good  crust  and  fill  with  ripe  cher- 


186 


THE  EVERYDAY  COOK  BOOK. 


ries,  regulating  the  quantity  of  sugar  you  scatter  over 
them  by  their  sweetness.  Cover  and  bake. 

Eat  cold,  with  white  sugar  sifted  over  the  top. 

SQUASH  PIE. 

Two  teacups  of  boiled  squash,  three-fourths  teacup 
of  brown  sugar,  three  eggs,  two  tablespoons  of  molasses, 
one  tablespoonful  of  melted  butter,  one  tablespoonful 
of  ginger,  one  teaspoonful  of  cinnamon,  two  teacups  milk 
a little  salt.  Make  two  plate  pies. 

CREAM  PIE. 

Pour  a pint  of  cream  upon  a cup  and  a half  pow- 
dered sugar ; let  stand  until  the  whites  of  three  eggs  have 
been  beaten  to  a stiff  froth;  add  this  to  the  cream,  and 
beat  up  thoroughly ; grate  a little  nutmeg  over  the  mix- 
ture and  bake  in  two  pies  without  upper  crusts, 

TARTLETS. 

Puff-paste,  the  wniteof  an  egg;  pounded  sugar. 

Mode:  Poll  some  good  puff-paste  out  thin,  and  cut 
it  into  two  and  a half  inch  squares;  brush  each  square 
over  with  the  white  of  an  egg,  then  fold  down  the  corn- 
ers so  that  they  all  meet  in  the  middle  of  each  piece  of 
paste;  slightly  press  the  two  pieces  together,  brush  them 
over  with  the  egg,  sift  over  sugar,  and  bake  in  a nice 
quick  oven  for  about  a quarter  of  an  hour.  When  they 
are  done,  make  a little  hole  in  the  middle  of  the  paste, 
and  fill  it  up  with  apricot  jam,  marmalade,  or  red-currant 
jelly.  Pile  them  high  in  the  centre  of  a dish,  on  a nap- 


THE  EVERYDAY  COOK  BOOK. 


187 


kin,  and  garnish  with  the  same  preserve  the  tartlets  are 
filled  with. 

PEACH  PIE. 

Line  a pie-tin  with  puff-paste,  fill  with  pared  peaches 
in  halves  or  quarters,  well  covered  with  sugar;  put  on 
upper  crust  and  hake;  or  make  as  above  without  upper 
crust,  bake  until  done,  remove  from  the  oven,  and  cover 
with  a meringue  made  of  the  whites  of  two  eggs,  beaten 
to  a stiff  froth  with  two  tablespoons  powdered  sugar;  re- 
turn to  oven  and  brown  slightly.  Canned  peaches  may 
be  used  instead  of  fresh,  in  the  same  way. 

TART  SHELLS. 

Roll  out  thin  a nice  puff-paste,  cut  out  with  a 
glass  or  biscuit  cutter,  with  a wine-glass  or  smaller  cup 
cut  out  the  centre  of  two  out  of  three  of  these,  lay  the 
rings  thus  made  on  the  third,  and  bake  immediately;  or 
shells  may  be  made  by  lining  patty-pans  with  paste.  If 
the  paste  is  light,  the  shell  will  be  fine,  and  may  be  used 
for  tarts  or  oyster  patties.  Filled  with  jelly  and  covered 
with  meringue  (tablespoonful  sugar  to  white  of  one  egg) 
and  browned  in  oven,  they  are  very  nice  to  serve  fdl*  tea. 

PUMPKIN  PIE. 

One  quart  of  stewed  pumpkin,  pressed  through  a 
sieve;  nine  eggs,  whites  and  yolks  beaten  separately;  two 
scant  quarts  of  milk,  one  teaspoonful  of  mace,  one  tea- 
spoonful of  cinnamon,  and  the  same  of  nutmeg;  one  and 
a half  cups  of  white  sugar,  or  very  light  brown.  Beat 


188  THE  EVERYDAY  COOK  BOOK. 

all  well  together,  and  bake  in  crust  without  cover. 

MINCE  PIES. 

Three  pounds  of  raisins,  stone  and  chop  them  a lit- 
tle; three  pounds  of  currants,  three  pounds  of  sugar, 
three  pounds  of  suet  chopped  very  fine,  two  ounces 
of  candied  lemon-peel,  two  ounces  ot  candied  orange-peel, 
six  large  apples  grated,  one  ounce  of  cinnamon,  two  nut- 
megs, the  juice  of  three  lemons  and  the  rinds  grated,  and 
half  a pint  of  brandy.  Excellent. 


THE  EVERYDAY  COOK  BOOK. 


189 


CAKES. 


WHITE  LADY-CAKE. 

Beat  the  whites  of  eight  eggs  to  a high  froth,  add 
gradually  a pound  of  white  sugar  finely  ground,  beat 
quarter  of  a pound  of  butter  to  a cream,  add  a teacup  of 
sweet  milk  with  a small  teaspoonful  of  powdered  vola- 
tile salts  of  salaratus  dissolved  in  it;  put  the  eggs  to  but- 
ter and  milk,  add  as  much  sifted  wheat  flour  as  will 
make  it  as  thick  as  pound-cake  mixture,  and  a teaspoon 
of  orange-flower  water  or  lemon  extract,  then  add  a 
quarter  of  a pound  of  shelled  almonds  blanched  and 
beaten  to  a paste  with  a little  white  of  egg;  beat  the 
whole  together  until  light  and  white;  line  a square  tin 
pas*.  with  buttered  paper,  put  in  the  mixture  an  inch  deep, 
ani  bake  half  an  hour  in  a quick  oven.  When  done 
take  it  from  the  pan ; when  cold  take  the  paper  off,  turn 
it  upside  down  on  the  bottom  of  the  pan  and  ice  the  side 
which  was  down ; when  the  icing  is  nearly  hard,  mark 
it  in  slices  the  width  of  a finger  and  two  inches  and  a 
half  long. 

MACAfvOONS. 

One-half  pound  of  sweet  almonds,  one-half  pound  of 
sifted  loaf  sugar,  the  whites  of  tlnve  eggs,  wafer  paper. 


190 


THE  EVER  YD  A Y COOK  BOOK. 


Blanch,  skin,  and  dry  the  almonds  and  pound  them  well 
with  a little  orange-flower  water  or  plain  water;  then  add 
to  them  the  sifted  sugar  and  the  whites  of  the  eggs, 
which  should  be  beaten  to  a stiff  froth,  and  mix  all  the 
ingredients  well  together.  When  the  paste  looks  soft, 
drop  it  at  equal  distances  from  a biscuit  syringe  on  to 
sheets  of  wafer-paper;  put  a strip  of  almond  on  the  top 
of  each;  strew  some  sugar  over,  and  bake  the  macaroons 
in  rather  a slow  oven,  of  a light  brown  color.  When 
hard  and  set,  they  are  done,  and  must  not  be  allowed  to 
get  very  brown,  as  that  would  spoil  their  appearance.  If 
the  cakes  when  baked  appear  heavy,  add  a little  more 
white  of  egg,  but  let  this  always  be  well  whisked  before 
it  is  added  to  the  other  ingredients.  We  have  given  a 
recipe  for  making  these  cakes,  but  we  think  it  almost  or 
quite  as  economical  to  purchase  such  articles  as  these  at 
a good  confectioners. 

ALMOND  ICING, 

Whites  of  four  eggs,  one  pound  sweet  almonds,  one 
pound  powdered  sugar,  a little  rose  water.  Blanch  the 
almonds  by  pouring  boiling  water  over  them  and  strip- 
ping off  the  skins.  When  dry,  pound  them  to  a paste,  a 
few  at  a time,  in  a Wedgewood  mortar,  moistening  it 
with  rose  water  as  you  go  on.  When  beaten  fine  and 
smooth,  beat  gradually  into  icing.  Put  on  very  thick, 
and  when  nearly  dry  cover  with  plain  icing. 

TO  MAKE  ICING  FOR  CAKES. 

Beat  the  whites  of  two  small  eggs  to  a high  froth, 
then  add  to  them  quarter  of  a pound  of  white  sugar, 


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191 


ground  fine  like  flour,  flavor  with  lemon  extract  or  va- 
nilla, beat  it  until  it  is  light  and  very  white,  but  not  quite 
so  stiff  as  kiss  mixture;  the  longer  it  is  beaten  the  more 
firm  it  will  become.  No  more  sugar  must  be  added  to 
make  it  so.  Beat  the  frosting  until  it  may  be  spread 
smoothly  on  the  cake.  This  quantity  will  ice  quite  a 
large  cake  over  the  top  and  sides. 

LOAF  CAKE. 

One  pound  of  butter  beaten  to  a cream,  two  pounds 
sugar  rolled  fine,  three  pounds  of  sifted  flour,  six  well- 
beaten  eggs,  three  teaspoonfuls  of  powdered  salaratus 
dissolved  in  a little  hot  water,  one  tablespoonful  of  ground 
cinnamon  and  half  a nutmeg  grated;  add  one  pound  of 
currants  well  washed  and  dried,  one  pound  of  raisins 
stoned  and  cut  in  two;  work  the  whole  well  together, 
divide  it  in  three  loaves,  put  them  in  buttered  basins  and 
bake  one  hour  in  a moderate  oven. 

RICH  BRIDE-CAKE. 

Take  four  pounds  of  sifted  flour,  four  pounds  of 
sweet,  fresh  butter,  beaten  to  a creanq  and  two  pounds  of 
white  powdered  sugar;  take  six  eggs  for  each  pound  of 
flour,  an  ounce  of  ground  mace  or  nutmegs  and  a table- 
spoonful of  lemon  extract  or  orange-flower  water. 

LADY  FINGERS. 

Take  eight  eggs,  whip  the  whites  to  a firm  snow.  In 
the  meantime  have  the  yolks  beaten  up  with  six  ounces 
of  powdered  sugar.  Each  of  these  operations  should  be 
performed  at  least  one  hour.  Then  mix  all  together  with 


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THE  EVEIIYDAY  COOK  BOOK. 


six  ounces  of  sifted  flour,  and  when  well  incorporated 
stir  in  half  a pint  of  rose  or  orange-flower  water;  stir 
them  together  for  some  time. 

Have  ready  some  tin  plates  rubbed  with  white  wax ; 
take  a funnel  with  three  or  four  tubes,  fill  it  with  the 
paste  and  press  out  the  cakes  upon  the  plates  to  the  size 
and  length  of  a finger;  grate  white  sugar  over  each;  let 
them  lay  until  the  sugar  melts,  and  they  shine;  then  put 
them  in  a moderate  oven  until  they  have  a fine  color; 
when  cool  take  them  from  the  tins  and  lay  them  together 
in  couples  by  the  backs.  These  cakes  may  be  formed 
with  a spoon  on  sheets  of  writing  paper.  Half  this  quan- 
tity will  be  trouble  enough  at  one  time. 

QUEEN  CAKE. 

Beat  one  pound  of  butter  to  a cream,  with  a table- 
spoonful of  rose-water,  then  add  one  pound  of  fine  white 
sugar,  ten  eggs  beaten  very  light,  and  a pound  and  a 
quarter  of  sifted  flour;  beat  the  cake  well  together,  then 
add  half  a pound  of  shelled  almonds,  bleached  and  beaten 
to  a paste;  butter  tin  round  basins,  line  them  with  white 
paper,  put  in  the  mixture  an  inch  and  a half  deep;  bake 
one  hour  in  a quick  oven. 

CHOCOLATE  MACAROONS. 

Put  three  ounces  of  plain  chocolate  in  a pan  and 
melt  on  a slow  fire ; then  work  it  to  a thick  paste  with 
one  pound  of  powdered  sugar  and  the  whites  of  three 
eggs;  roll  the  mixture  down  to  the  thickness  of  about 
one-quarter  of  an  inch;  cut  it  in  small,  round  pieces  with 
a paste  cutter,  either  plain  or  scalloped;  butter  a pan 


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193 


slightly  and  dust  it  with  flour  and  sugar  in  equal  quan- 
tities; place  in  it  the  pieces  of  paste  or  mixture,  and 
bake  in  a hot  but  not  quick  oven. 

CARAMEL  CAKE. 

One  cup  of  butter,  two  of  sugar,  s scant  cup  milk, 
one  and  a half  cups  flour,  cup  corn  tiarch,  whites  of 
seven  eggs,  three  teaspoons  baking  powaer  in  the  flour; 
bake  in  a long  pan.  Take  half  pound  brown  sugar,  scant 
quarter  pound  chocolate,  half  cup  milk,  butter  size  of 
an  egg,  two  teaspoons  vanilla;  mix  thoroughly  and  cook 
as  syrup  until  stiff  enough  to  spread;  spread  on  cake  and 
set  in  the  oven  to  dry. 

POUND  CAKE. 

One  pound  of  butter,  one  and  a quarter  pounds  of 
flour,  one  pound  of  pounded  loaf  sugar,  one  pound  of 
currants,  nine  eggs,  two  ounces  of  candied  peel,  one-half 
ounce  of  citron,  one-half  ounce  of  sweet  almonds;  when 
liked,  a little  pounded  mace.  Work  the  butter  to  a 
cream,  dredge  in  the  flour,  add  the  sugar,  currants,  can- 
died peel  (which  should  be  cut  into  neat  slices)  and  the 
almonds  (which  should  be  blanched  and  chopped),  and 
mix  all  these  well  together.  Whisk  the  eggs  and  let 
them  be  thoroughly  blended  with  the  dry  ingredients. 
Beat  the  cake  well  for  twenty  minutes  and  put  it  into  a 
round  tin  lined  at  the  bottom  and  sides  with  a strip  of 
white,  buttered  paper;  bake  it  from  one  and  one-half  to 
two  hours,  and  let  the  oven  be  well  heated  when  the  cake 
is  first  put  in;  as,  if  this  is  not  the  case,  the  currants 
will  all  sink  to  the  bottom  of  it.  To  make  this  prepara- 


194 


THE  EVERYDAY  COOK  BOOK. 


tion  light,  the  yolks  and  whites  of  the  eggs  should  be 
beaten  separately  and  added  separately  to  the  other  in- 
gredients. A glass  of  wine  is  added  to  the  mixture;  but 
this  is  scarcely  necessary,  as  the  cake  will  be  found  quite 
rich  enough  without  it. 

COCOANUT  SPONG-E  CAKE. 

Beat  the  yolks  of  six  eggs  with  half  a pound  of 
sugar  and  a quarter  of  a pound  of  dour,  add  a teaspoon- 
ful of  salt,  a teaspoonful  of  lemon  essence  and  half  a 
nutmeg  grated ; beat  the  whites  of  the  eggs  to  a froth 
and  stir  them  to  the  yolks,  etc.,  and  the  white  meat  of  a 
coccanut,  grated;  line  square  tin  pans  with  buttered 
paper,  and,  having  stirred  the  ingredients  well  together, 
put  the  mixture  in  an  inch  deep  in  the  pans;  bake  in  a 
quick  oven  half  an  hour;  cut  it  in  squares  -to  serve  with 
or  without  icing. 

COCOANUT  POUND  CAKE. 

Beat  half  a pound  of  butter  to  a cream ; add  grad- 
ually a pound  of  sifted  dour,  one  pound  of  powdered 
sugar,  two  teaspoonfuls  baking  powder,  a pinch  of  salt, 
a teaspoonful  of  grated  lemon-peel,  quarter  of  a pound 
of  prepared  cocoanut,  four  well-beaten  eggs,  and  a cupful 
of  milk;  mix  thoroughly;  butter  the  tins,  and  line  them 
with  buttered  paper;  pour  the  mixture  in  to  the  depth 
of  an  inch  and  a half,  and  bake  in  a good  oven.  When 
baked  take  out,  spread  icing  over  them,  and  return  the 
cake  to  the  oven  a moment  to  dry  the  icing. 

COCOANUT  CUP  CAKE. 

Two  cups  of  sugar,  two  cups  of  butter,  one  cup  of 


/ 

THE  EVERYDAY  COOK  BOOK.  19ft 

milk,  one  teaspopnfui  of  essence  of  lemon,  half  a nutmeg 
grated,  four  well-beaten  eggs  and  the  white  meat  of  a 
cocoanut  grated;  use  as  much  sifted  wheat  flour  as  will 
make  a rather  stiff  batter;  beat  it  well,  butter  square  tin 
pans,  line  them  with  white  paper,  and  put  in  the  mixture 
an  inch  deep;  bake  in  a moderate  oven  half  an  hour,  or 
it  may  require  ten  minutes  longer.  When  cold,  cut  in 
smad  squares  or  diamonds;  this  is  a rich  cake  and  is 
much  improved  by  a thin  icing.  This  cake  should  be 
made  with  fine  white  sugar. 

COCOANUT  DROPS. 

Break  a cocoanut  in  pieces,  and  lay  it  in  cold  water, 
then  cut  off  the  dark  rind,  and  grate  the  white  meat  on  a 
coarse  grater;  put  the  whites  of  four  eggs  with  half  a 
pound  of  powdered  white  sugar;  beat  it  until  it  is  light 
and  white,  then  add  to  it  a tablespoonful  of  lemon  extract, 
and  gradually  as  much  grated  cocoanut  as  will  make  it 
as  thick  as  can  be  stirred  easily  with  a spoon ; lay  it  in 
heaps  the  size  of  a large  nutmeg  on  sheets  of  white  paper, 
place  them  the  distance  of  half  an  inch  apart;  when  the 
paper  is  full,  lay  it  on  a baking-tin,  set  them  in  a quick 
oven ; when  they  begin  to  look  yellowish,  they  are  done ; 
let  them  remain  on  the  paper  until  nearly  cold,  then  take 
them  off  with  a thin-bladed  knife. 

CITRON  HEART  CAKES. 

Beat  half  a pound  ol  butter  to  a cream,  take  six  eggs, 
beat  the  whites  to  a froth,  and  the  yolks  with  half  a 
pound  of  sugar,  and  rather  more  than  half  a pound  of 
sifted  flour,  beat  these  well  together,  add  a wineglass  of 


196 


THE  EVERYDAY  COOK  BOOK. 


brandy,  and  quarter  of  a pound  of  citron  cut  in  thin  slips, 
bake  it  in  Small,  heart-shaped  tins  or  a square  tin  pan 
rubbed  over  with  a bit  of  sponge  dipped  in  melted  but- 
ter; put  the  mixture  in  half  an  inch  deep;  bake  fifteen 
or  twenty  minutes  in  a quick  oven.  These  are  very  fine 
cakes.  ' Shred  almonds  may  be  used  instead  of  citron. 

IMPERIAL  CAKE. 

One  pound  of  flour,  half  a pound  of  butter,  three- 
quarters  of  a pound  of  sugar,  four  eggs,  half  a pound  of 
currants  well  washed  and  dredged,  half  a teaspoonful  of 
soda  dissolved  in  hot  water,  half  a lemon,  grated  rind 
and  juice,  one  teaspoonful  of  cinnamon.  Drop  from  a 
spoon  upon  well -buttered  paper  lining  a baking  pan. 
Bake  quickly. 

PLUM  CAKE. 

Make  a cake  of  two  cups  of  butter,  two  cups  of 
molasses,  one  cup  of  sweet  milk,  two  eggs  well  beaten, 
one  teaspoonful  of  powdered  salaratus  dissolved  with  a 
little  hot  water,  one  teaspoonful  of  ground  mace  or  nut- 
meg, one  teaspoonful  of  ground  alspice,  a tablespoonful 
of  cinnamon  and  a gill  of  brandy;  stir  in  flour  to  make 
a batter  as  stiff  as  may  be  stirred  easily  with  a spoon; 
beat  it  well  until  it  is  light,  then  add  two  pounds  of 
raisins  stoned  and  cut  in  two,  two  pounds  of  currants 
picked,  washed  and  dried,  and  half  a pound  of  citron  cut 
in  slips.  Bake  in  a quick  oven.  This  is  a fine,  rich  cake, 
easily  made,  and  not  expensive. 

GOLD  and  SILVER  CAKE. 

Gold  fart: — Yolks  of  eight  eggs,  scant  cup  butter, 


THE  EVERYDAY  COOK  BOOK.  >97 

two  of  sugar,  four  of  flour,  one  of  sour  milk,  teaspoon 
soda,  tablespoon  corn  starch;  flavor  with  lemon  and 
vanilla. 

Silver  fart: — Two  cups  sugar,  one  of  butter,  four 
(scant)  of  flour,  one  of  sour  milk,  teaspoon  soda,  table- 
spoon corn  starch,  whites  of  eight  eggs ; flavor  with  al- 
mond or  peach.  Put  in  pan,  alternately,  one  spoonful  of 
gold  and  one  of  silver. 

TO  MAKE  SMALL  SPONGE  CAKES. 

The  weight  of  five  eggs  in  flour,  the  weight  of  eight 
in  pounded  loaf  sugar;  flavor  to  taste.  Let  the  flour  be 
perfectly  dry,  and  the  sugar  well  pounded  and  sifted. 
Separate  the  whites  from  the  yolks  ot  the  eggs,  and  beat 
the  latter  up  with  the  sugar;  then  whisk  the  whites  until 
they  become  rather  stiff,  and  mix  them  with  the  yolks, 
but  do  not  stir  them  more  than  is  just  necessary  to  min- 
gle the  ingredients  well  together.  Dredge  in  the  flour 
by  degrees,  add  the  flavoring;  butter  the  tins  well,  pour 
in  the  batter,  sift  a little  sugar  over  the  cakes  and  bake 
them  in  rather  a quick  oven,  but  do  not  allow  them  to 
take  too  much  color,  as  they  should  be  rather  pale.  Re- 
move them  from  the  tins  before  they  get  cold  and  turn 
them  on  their  faces,  where  let  them  remain  until  quite 
cold,  when  store  them  away  in  a closed  tin  canister  or 
wide-mouthed  glass  bottle. 

LEMON  CHEESE  CAKE. 

Two  cups  sugar,  half  cup  butter,  three-quarters  cup 
sweet  milk,  whites  of  six  eggs,  three  cups  flour,  three 
teaspoons  baking  powder. 


m 


THE  EVERYDAY  COOK  BOOK. 


Sa  ffCE  for  lemon  cheese  cake. — Grated  rind  and 
juice  ot  Jwo  lemons,  yolks  of  three  eggs,  half  cup  but- 
ter, one  cup  sugar;  mix  all  together  and  set  on  stove  and 
cook  till  thick  as  sponge,  stirring  all  the  time;  then  use 
like  jelly  between  the  cakes. 

SNOW  CAKE. 

One  pound  of  arrowroot,  half  pound  pounded  white 
sugar,  half  pound  butter,  the  whites  of  six  eggs;  flavor- 
ing to  taste  of  essence  ot  almonds,  or  vanilla,  or  lemon. 

Mode: — Beat  the  butter  to  a cream,  stir  in  the  sugar 
and  arrowroot  gradually,  at  the  same  time  beating  the 
mixture.  Whisk  the  whites  of  the  eggs  to  a stiff  froth, 
add  them  to  the  other  ingredients  and  beat  well  for 
twenty  minutes.  Put  in  whichever  ot  the  above  flavor- 
ings may  be  preferred;  pour  the  cake  into  a buttered 
mold  or  tin  and  bake  it  in  a moderate  oven  from  one  to 
one  and  a half  hours. 

TILDEN  CAKE. 

One  cup  butter,  two  of  pulverized  sugar,  one  of 
sweet  milk,  three  of  flour,  half  cup  corn  starch,  four  eggs, 
two  teaspoons  baking  powder,  two  of  lemon  extract. 
This  is  excellent. 

CORN  STARCH  CAKE. 

Whites  of  six  eggs,  one  cup  of  butter,  two  cups  of 
flour,  one  cup  of  corn  starch,  two  cups  of  sugar,  one  cup 
of  sweet  milk,  one-half  teasnoonful  of  soda,  one  of  cream 
ot  tartar. 

BIRTHDAY  CAKE. 

One  pound  and  a half  of  fine  sugar,  one  pound  and  a 


THE  EVERYDAY  COOK  BOOK. 


199 


half  of  butter,  three  pounds  ani  a half  of  currants,  two  * 
pounds  of  flour,  one-halt  pound  candied  peel,tone-half 
pound  almondsrtwo  ounces  spices,  the  grated  rind  of 
three  lemons,  eighteen  eggs,  one  gill  of  brandy.  Paper 
the  hoops,  and  bake  three  hours.  Ice  when  cold. 

NAPLES  BISCUIT. 

Beat  eight  eggs  light ; add  to  them  one  pound  of  fine 
white  sugar,  and  one  pound  of  sifted  wheat  flour;  flavor 
with  a teaspoonful  ot  salt,  and  essence  of  lemon  or  orange- 
flower  water;  beat  it  until  it  rises  in  bubbles;  bake  in  a 
quick  oven. 

CAKE  TRIFLE. 

Bake  a Naples  biscuit;  cut  out  the  inside  about  one 
inch  from  the  edge  and  bottom,  leaving  the  shell.  In 
place  of  the  inside,  put  a custard  made  of  the  yolks  of 
four  eggs,  beaten  with  a point  of  boiling  milk,  sweetened, 
and  flavored  with  half  a teaspoonful  of  peach -water;  lay 
on  it  some  jelly,  or  jam;  beat  the  whites  of  two  eggs, 
with  white  ground  sugar,  until  it  will  stand  in  a heap; 
put  it  on  the  jelly,  and  serve. 

SAVOY  CAKE. 

The  weight  of  four  eggs  in  pounded  loaf-sugar,  the 
weight  of  seven  in  flour,  a little  grated  lemon-rind,  or 
essence  of  almonds,  or  orange-flower  water.  Break  the 
seven  eggs,  putting  the  yolks  into  one  basin  and  the 
whites  into  another.  Whisk  the  former,  and  mix  with 
them  the  sugar,  the  grated  lemon-rind,  or  any  other 
flavoring  to  taste;  beat  them  well  together,  and  add  the 


300 


THE  EVERYDAY  COOK  BOOK, 


whites  of  the  eggs,  whisked  to  a froth.  Put  in  the  flour 
by  degrees,  continuing  to  beat  the  mixture  for  one-quar- 
ter of  an  hour,  butter  a mould,  pour  in  the  cake,  and 
bake  it  from  one  and  a quarter  to  one  and  a half  hours. 
This  is  a very  nice  cake  for  dessert,  and  may  be  iced  for 
a supper  table,  or  cut  into  slices  and  spread  with  jam, 
which  converts  it  into  sandwiches. 

COMPOSITION  CAKE. 

Five  cups  of  flour,  two  cups  of  butter,  three  of  sugar, 
one  of  milk,  five  eggs,  one  teaspoon  of  soda;  two  of 
cream  of  tartar,  fruit  as  you  please,  cinnamon,  nutmeg 
and  clove  to  taste. 

ALMOND  CREAM  CAKE. 

On  beaten  whites  of  ten  eggs  sift  one  and  a half 
goblets  pulverized  sugar,  and  a goblet  of  flour,  through 
which  has  been  stirred  a heaping  teaspoon  cream  tartar; 
stir  very  gently  and  do  not  heat  it;  bake  in  jelly  pans. 
For  cream,  take  a half  pint  of  sweet  cream,  yolks  of  three 
eggs,  tablespoon  pulverized  sugar,  teaspoon  corn  starch; 
dissolve  starch  smoothly  with  a little  milk,  beat  yolks 
and  sugar  together  with  this,  boil  the  cream,  and  stir 
these  ingredients  in  as  for  any  cream  cake  filling,  only 
make  a little  thicker;  blanch  and  chop  fine  a half  pound 
almonds  and  stir  into  the  cream.  Put  together  Lke 
jelly  cake  while  icing  is  soft,  and  stick  in  a half  pound 
of  almonds,  split  in  two. 

ICE  CREAM  CAKE. 

Make  good  sponge  cake,  bake  half  an  inch  thick  m 


THE  EVERYDAY  COOK  BOOK. 


201 


felly  pane,  and  let  them  get  perfectly  cold;  take  a pint 
thickest  sweet  cream,  beat  until  it  looks  like  icecream, 
make  very  sweet  and  flavor  with  vanilla;  blanch  and 
chop  a pound  almonds,  stir  into  cream,  and  put  very 
thick  between  each  layer.  This  is  the  queen  of  all  cakes. 

ECONOMICAL  CAKE. 

One  pound  of  flour,  one-quarter  pound  of  sugar,  one- 
ouarter  pound  of  butter  or  lard,  one-half  pound  of  cur- 
rants, one  teaspoonful  of  carbonate  of  soda,  the  whites  of 
four  eggs,  one-half  pint  of  milk.  In  making  many  sweet 
dishes,  the  whites  of  eggs  are  not  required,  and  if  well 
beaten  and  added  to  the  above  ingredients,  make  an  ex- 
cellent cake,  with  or  without  currants.  Beat  the  butter 
to  a cream,  well  whisk  the  whites  of  the  eggs,  and  stir  all 
the  ingredients  together  but  the  soda,  which  must  not  be 
added  until  all  is  well  mixed,  and  the  cake  is  ready  to  be 
put  into  the  oven.  When  the  mixture  has  been  well 
beaten,  stir  in  the  soda,  put  the  cake  into  a buttered 
mold,  and  bake  it  in  a moderate  oven  for  one  and  a half 
hours. 

DELICATE  CAKE. 

Three  cups  of  flour,  two  of  sugar,  three-fourths  cup 
of  sweet  milk,  whites  of  six  eggs,  half  cup  butter,  tea- 
spoon cream  tartar,  half  teaspoon  soda.  Flavor  with 
lemon. 

ORANGE  CAKE. 

One  cup  of  sugar,  half  a cup  of  butter,  half  a cup  of 
sweet  milk,  two  cups  of  flour,  three  eggs,  one  and  a half 
teaspoonfuls  of  baking  powder;  bake  in  jelly- tins. 


202 


THE  EVERYDAY  COOK  BOOK 


Grange  Frosting  for  Same. — One  orange,  grate  off 
the  outside,  and  mix  with  juice,  and  add  sugar  until 
quite  stiff,  and  make  like  jelly. cake;  make  four  layers  of 
the  cake. 

FRIED  CAKES. 

One  cup  of  sugar,  two  eggs,  half  a cup  of  shortening, 
one  teaspoon  of  soda,  one  cup  of  sour  milk,  cut  in  rings; 
have  your  lard  very  hot,  in  which  place  a peeled  potato 
to  keep  lard  from  burning,  and  drop  in  your  cakes;  they 
will  come  to  the  top  of  lard  when  light;  fry  a dark 
brown ; when  taken  out  sprinkle  sugar  over  them. 

JELLY  KISSES. 

Kisses  to  be  served  for  dessert  at  a large  dinner, 
with  other  suitable  confectionery,  may  be  varied  in  this 
way:  Having  made  the  kisses,  put  them  in  a moderate 

oven  until  the  outside  is  a little  hardened;  then  take  one 
off  carefully,  as  before  directed;  take  out  the  soft  inside 
with  the  handle  of  a spoon,  and  put  it  back  with  the 
mixture,  to  make  more;  then  lay  the  shell  down.  Take 
another,  and  prepare  it  likewise;  fill  the  shells  with  cur* 
rant  jelly,  or  jam;  join  two  together,  cementing  them 
with  some  of  the  mixture;  so  continue  until  you  have 
enough.  Make  kisses,  cocoanut  drops,  and  such  like,  the 
day  before  they  are  wanted. 

COCOANUT  KISSES. 

Make  a kiss  mixture;  add  to  it  half  of  a cocoanut, 
grated  (the  white  meat  only;)  finish,  as  directed  foi 

kisses. 

FIG  CAKE. 

Stiver  fart: — Two  cups  sugar,  two* thirds  cup  but 


THE  EVERYDAY  COOK  BOOK. 


203 


tar,  not  quite  two-thirds  cup  sweet  milk,  whites  of  eight 
eggs,  three  heaping  teaspoons  baking  powder,  thoroughly 
sifted,  with  three  cups  flour;  stir  sugar  and  butter  to  a 
cream,  add  milk  and  flour,  and  last  whites  of  eggs. 

Gold  fart: — One  cup  sugar,  three-fourths  cup  but- 
ter,  half  cup  sweet  milk,  one  and  a half  teaspoons  baking 
powder  sifted  in  a little  more  than  one  and  a half  cups 
flour,  yolks  of  seven  eggs  thoroughly  beaten,  and  one 
whole  egg,  one  teaspoon  alspice,  and  cinnamon  until  you 
can  taste  it.  Bake  the  white  in  two  long  pie-tins.  Put 
half  the  gold  in  a pie-tin  and  lay  on  one  pound  halved 
figs  (previously  sifted  over  with  flour)  so  that  they  will 
just  touch  each  other;  put  on  the  rest  of  the  gold  and 
bake.  Put  the  cakes  together  with  frosting  while  warm, 
the  gold  between  the  white  ones,  and  cover  with  the 
frosting. 

CALIFORNIA  CAKE. 

Two  cups  of  sugar,  one  cup  butter,  one  cup  milk, 
two  eggs,  three  teaspoons  baking  powder,  put  in  three 
cups  sifted  flour,  flavor  and  add  fruit  This  recipe  makes 
two  cakes. 

WHITE  MOUNTAIN  CAKE. 

One  cup  sugar,  one-half  oup  of  butter,  one-half  cup 
sweet  milk,  one-half  cup  corn  starch,  one  cup  flour, 
whites  of  six  eggs,  a little  vanilla,  two  teaspoonfuls  bak- 
ing powder.  Bake  in  layers, 

Fbosting  fob  above.— Whites  of  five  eggs,  twenty 
tablespoons  sifted  sugar,  beaten  very  light;  a little  va- 
fiilla.  Spread  between  layers  and  outside  of  cake. 

LEMON  CAKE. 

One-half  cup  sugar,  one  teaspoon  butter,  one  table- 


204 


THE  EVERYBA?  COOK  BOOK. 


spoonful  of  milk,  three  eggs,  one  cup  flour,  one  teaspoon 
baking  powder;  bake  in  jelly-tins,  put  between  two 
apples  and  one  lemon  grated  together  with  a little  sugar. 

, STRAWBERRY  SHORTCAKE. 

Make  good  biscuit  crust;  bake  in  two  tins  of  same 
shape  and  size;  mix  berries  with  plenty  ot  sugar;  open 
the  short  cake,  butter  well  and  place  berries  in  layers, 
alternated  with  the  crust;  have  the  top  layer  of  berries, 
and  over  all  put  charlotte  russe  or  whipped  cream. 

MARBLE  CAKE. 

White  fart: — Whites  of  seven  eggs,  three  cup* 
white  sugar,  one  of  butter,  one  of  sour  milk,  four  of 
flour,  sifted  and  heaping,  one  teaspoon  soda;  flavor  to 
taste. 

Dark  fart: — Yolks  of  seven  eggs,  three  cups  brown 
sugar,  one  of  butter,  one  of  sour  milk,  four  of  flour, 
sifted  and  heaping,  one  tablespoon  each  of  cinnamon, 
alspice  and  cloves,  one  teaspoon  soda;  put  in  pans  a 
spoonful  of  white  part  and  then  a spoonful  of  dark, 
and  so  on.  Bake  an  hour  and  a quarter.  Use  coffee  cups 
to  measure.  This  will  make  one  large  and  one  medium 
cake.  The  white  and  dark  parts  are  alternated,  either 
putting  in  a spoonful  of  white,  then  of  dark,  or  a layer 
of  white  and  then  of  dark  part,  being  careful  that  the 
cake  may  be  nicely  “ marbleized.” 

WHITE  POUND  CAKE. 

One  pound  sugar,  one  of  flour,  half  pound  butter, 
whites  of  sixteen  eggs,  teaspoon  baking  powder  sifted 


THE  EVERYDAY  COOK  BOOK. 


205 


thoroughly  with  the  flour;  put  in  cool  oven  with  gradual 
increase  of  heat.  For  boiled  icing  for  cake,  take  three 
cups  sugar  boiled  in  one  of  water  until  clear;  beat  whites 
of  three  eggs  to  very  stiff  froth,  and  pour  over  them  the 
boiling  liquid,  beating  all  the  time  for  ten  minutes; 
frost  while  both  cake  and  iciug  are  warm. 

NELLY’S  CHOCOLATE  CAKE. 

One  cup  of  butter,  ^vv'o  of  sugar,  five  eggs,  leaving 
out  two  of  the  whites,  one  scant  cup  of  milk,  two  full 
teaspoons  of  baking  powder;  mix  well  in  three  cups 
flour;  bake  in  two  long,  shallow  tins.  Dressing:  Beat 
the  whites  of  two  eggs  to  a stiff  froth,  add  a scant  cup 
and  a half  of  sugar;  flavor  with  vanilla,  add  six  table- 
spoons of  grated  chocolate;  add  the  dressing  when  the 
cake  is  cold,  and  cut  in  diamond  slices 

RICE  CAKE. 

One  cupful  of  butter,  two  of  sugar,  two  and  one- 
fourth  of  rice  flour,  six  eggs,  the  juice  and  rind  of  a 
lemon.  Beat  the  butter  to  a cream;  then  gradually  beat 
in  the  sugar,  and  add  the  lemon.  Beat  the  yolks  and 
whites  separately,  and  add  them  to  the  beaten  sugar  and 
butter.  Add  also  the  rice  flour.  Pour  into  a shallow 
pan,  to  the  depth  of  about  two  inches.  Bake  from  thirty- 
five  to  forty-five  minutes  in  a moderate  oven. 

CREAM  CAKE. 

Two  eggs,  one  cup  of  sugar,  one  cup  of  cream,  two 
cups  ot  flour,  one  teaspoonful  of  cream  of  tartar,  and  one 
teaspoonfnl  of  soda. 

DOUGHNUTS. 

One  cup  of  sugar,  two  eggs,  two  tablespoons  of 


206 


THE  EVERYDAY  COOK  BOOK. 


melted  butter,  two  thirds  cup  of  milk,  two  even  teaspoons 
of  cream  tartar,  one  even  teaspoon  of  soda,  flour  enough 
to  roll,  salt  and  nutmeg. 

SPONGE  CAKE. 

One  pound  sugar,  one  of  flour,  ten  eggs.  Stir  yolks 
of  eggs  and  sugar  till  perfectly  light;  beat  whites  of  eggs 
mid  add  them  with  the  flour  after  beating  together  lightly; 
flavor  with  lemon.  Three  teaspoons  baking  powder  in 
the  flour  will  add  to  its  lightness,  but  it  never  fails  with- 
out. Bake  in  a moderate  oven. 

COFFEE  CAKE. 

Two  cups  brown  sugar,  one  of  butter,  one  of  molas- 
ses, one  of  strong  coffee  as  prepared  for  the  table,  four 
eggs,  one  teaspoon  saleratus,  two  of  cinnamon,  two  of 
cloves,  one  of  grated  nutmeg,  pound  raisins,  one  of  cur- 
rants, four  cups  flour. 

SOFT  GINGERBREAD. 

Six  cupfuls  of  flour,  three  of  molasses,  one  of  cream, 
one  of  lard  or  butter,  two  eggs,  one  teaspoonful  of  saler- 
atus, and  two  of  ginger.  This  is  excellent. 

SPICE  CAKE. 

One  and  one-half  cups  of  sugar,  half  cup  butter,  half 
of  sour  milk,  two  cups  of  raisins  chopped,  three  eggs, 
half  a nutmeg,  one  teaspoon  cinnamon,  one  of  cloves,  one 
saleratus;  mix  rather  stiff;  bake  in  loaf  tins  in  moderate* 
oven. 

SWEET  STRAWBERRY  SHORTCAKE. 

Three  eggs,  one  cupful  sugar,  two  of  flour,  one  table- 


THE  EVERYDAY  COOK  BOOK. 


207 


spoonful  of  butter,  a teaspoonful,  heaped,  of  baking  pow- 
der. Beat  the  butter  and  sugar  together,  and  add  the 
eggs  well  beaten.  Stir  in  the  flour  and  baking  powder 
well  sifted  together.  Bake  in  deep  tin  plates.  This 
quantity  will  fill  four  plates.  With  three  pints  of  straw- 
berries mix  a cupful  of  sugar.  Spread  the  fruit  between 
the  layers  of  cake.  The  top  layer  of  strawberries  may 
be  covered  with  a meringue  made  with  the  white  of  an 
egg  and  a tablespoonful  of  powdered  sugar. 

GINGER  NUTS. 

One  and  three-quarter  pounds  of  syrup,  one  pound 
of  moist  sugar,  one  pound  of  butter,  two  and  three-quar- 
ter pounds  of  flour,  one  and  a half  ounces  of  ground  gin- 
ger, one  and  a half  ounces  of  alspice,  one  and  a half 
ounces  of  coriander  seed,  sal  volatile  size  of  a bean,  a lit- 
tle Cayenne,  flour  enough  to  roll  out,  but  not  thin,  cut 
with  a wineglass  or  roll  between  your  hands  into  small 
balls,  and  pinch. 

RIBBON  CAKE. 

Two  cupfuls  of  sugar,  one  of  butter,  one  of  milk, 
four  of  flour  (rather  scant),  four  eggs,  half  a teaspoonful 
of  soda,  one  of  cream  of  tartar.  Beat  the  butter  to  a 
cream;  add  the  sugar  gradually,  beating  all  the  while; 
then  the  flavoring  (lemon  or  nutmeg);  beat  the  eggs  very 
light;  add  them  and  the  milk.  Measure  the  flour  after 
it  has  been  sifted;  return  it  to  the  sieve  and  mix  the  soda 
and  cream  of  tartar  with  it;  sift  this  into  the  bowl  of 
beaten  ingredients;  beat  quickly  and  vigorously  to  thor- 
oughly mix  and  then  stop.  Take  three  sheet  pans  of  the 
same  size,  and  in  each  of  two  put  one- third  of  the  mix- 


208 


THE  EVERYDAY  COOK  BOOK. 


ture  and  bake.  To  the  other  third  add  four  teaspocnfuls 
of  cinnamon,  a cupful  of  currants  and  about  an  eighth 
of  a pound  of  citron,  cut  fine.  Bake  this  in  the  remain- 
ing pan.  When  done,  take  out  of  pans;  spread  the 
light  cake  with  a thin  layer  of  jelly  while  warm ; place 
on  this  the  dark  cake  and  spread  witr  jelly;  place  the 
other  sheet  of  light  cake  on  this;  lay  a paper  over  all, 
and  then  a thin  sheet,  on  which  put  two  irons.  The 
cake  will  press  in  about  two  hours. 

JELLY  ROLL. 

Make  the  sponge  cake  mixture  as  for  lady-fingers, 
and  bake  in  one  shallow  pan  twenty  minutes.  While  it  is 
yet  warm  cut  oli  the  edges  and  spread  the  cake  with  any 
kind  of  jelly;  nil  up  and  pin  a towel  around  it;  put  in 
a cool  place  uh  'd\  serving  time.  Cut  in  slices  with  a 
sharp  knife. 

i>ELICATE  CRULLERS. 

Take  four  eggs,  four  tablespoonfuls  of  lard,  four 
tablespoonfuis  of  sugar,  a teaspoonful  of  salt  and  half  a 
nutmeg  grated ; a teaspoonful  of  lemon  extract  may  be 
added;  work  ii  o these  as  much  sifted  flour  as  will  make 
a nice  dough;  roll  it  to  about  an  eighth  of  an  inch  thick- 
ness, and  fry  as  directed  for  doughnuts  and  crullers. 

To  make  little  baskets,  cut  the  paste  in  strips  an 
inch  and  a half  wide  and  three  inches  long,  and  with  a 
giggling  iron  cut  slices  across  it  from  one  side  to  the 
other,  within  a quarter  of  an  inch  of  either  edge,  and  a 
quarter  of  an  inch  apart;  then  join  the  two  ends  together 
in  a circle,  forming  the  basket;  press  it  down  slightly, 
that  the  strips  may  bulge,  and  so  form  the  basket  like 
those  made  for  fly-traps  of  paper.  So  soon  as  they  are 
taken  from  the  fat  (five  minutes  will  do  them)  grate  white 
sugar  over. 


THE  EVERYDAY  COOK  HOOK. 


DESSERT  and  TEA  DISHES. 


BOILED  CUSTARD. 

One  quart  milk,  eight  eggs,  one-half  pound  sugar; 
beat  to  a good  froth  the  eggs  and  sugar.  Put  the  milk 
in  a tin  pail  and  set  it  in  boiling  water;  pour  in  the  eggs 
and  sugar  and  stir  it  until  it  thickens. 

LEMON  CUSTARD. 

Beat  the  yolks  of  eight  eggs  till  they  are  white,  add 
pint  boiling  water,  the  rinds  of  two  lemons  grated,  and 
the  juice  sweetened  to  taste;  stir  this  on  the  fire  till  it 
thickens,  then  add  a large  glass  of  rich  wine,  and  one- 
half  glass  brandy;  give  the  whole  a good  boil  and  put  in 
glasses.  To  be  eaten  cold.  Or,  put  the  thin  yellow  rind 
of  two  lemons  with  the  juice  of  three  and  sugar  to  taste 
into  one  pint  of  warm  w^ater.  As  lemons  vary  in  size 
and  juiciness,  the  exact  quantity  of  sugar  cannot  be  given. 
Ordinary  lemons  require  three  gills.  It  will  be  safe  to 
begin  with  that  quantity ; more  may  he  added  if  required. 
Beat  the  whites  to  a stiff  froth,  then  the  yolks;  then  beat 
both  together;  pour  in  gradually  while  beating  the  other 
ingredients ; put  all  in  a pail,  set  in  a pot  of  boiling 


210 


THE  EVERYDAY  COOK  BOOK. 


water  and  stir  until  thick  as  boiled  custard ; strain  it  in  a 
deep  dish.  When  cool,  place  on  ice.  Serve  in  glasses. 

SNOW  CUSTARD. 

Half  a package  of  Cox’s  gelatine,  three  eggs,  two 
cups  of  sugar,  juice  of  one  lemon;  soak  the  gelatine  one 
hour  in  a teacup  of  cold  water,  add  one  pint  boiling 
water,  stir  until  thoroughly  dissolved,  add  two-thirds  of 
the  sugar  and  the  lemon  juice;  beat  the  whites  of  the 
eggs  to  a stiff  froth,  and  when  the  gelatine  is  quite  cold 
whip  it  into  the  whites,  a spoonful  at  a time,  from  half 
an  hour  to  an  hour.  Whip  steadily  and  evenly,  and 
when  all  is  stiff  pour  in  a mold,  or  in  a dozen  egg-glasses 
previously  wet  with  cold  water,  and  set  in  a cold  place. 
In  four  or  five  hours  turn  into  a glass  dish.  Make  a 
custard  of  one  and  a half  pints  milk,  yolks  of  eggs  and 
remainder  of  the  sugar;  flavor  with  vanilla,  and  when 
the  meringue  or  snow  balls  are  turned  out  of  the  mold, 
pour  this  around  the  base. 

TAPIOCA  PUDDING*. 

Three  ounces  of  tapioca,  one  quart  of  milk,  two 
ounces  of  butter,  quarter  of  a pound  of  sugar,  four  eggs, 
flavoring  of  vanilla  or  bitter  almonds.  Wash  the  tapi- 
oca and  let  it  stew  gently  in  the  milk  by  the  side  of  the 
stove  for  quarter  of  an  hour,  occasionally  stirring  it;  then 
let  it  cool;  mix  with  it  the  butter,  sugar  and  eggs,  which 
should  be  well  beaten,  and  flavor  with  either  of  the  above 
ingredients.  Butter  a pie  dish  and  line  the  edges  with 
puff-paste;  put  in  the  pudding  and  bake  in  a moderate 
oven  for  an  hour.  If  the  pudding  is  boiled,  add  a little 


THE  EVERYDAY  COOK  BOOK. 


211 


more  tapioca,  and  boil  it  in  a buttered  basin  one  and  a 
half  hours. 

BLANC-MANGE, 

One  quarter  pound  of  sugar,  one  quart  of  milk,  one 
and  a half  ounces  of  isinglass,  the  rind  of  half  a lemon, 
four  laurel  leaves.  Put  all  the  ingredients  into  a lined 
saucepan  and  boil  gently  until  the  isinglass  is  dissolved; 
taste  it  occasionally  to  ascertain  when  it  is  sufficiently 
flavored  with  the  laurel  leaves;  then  take  them  out  and 
keep  stirring  the  mixture  over  the  fire  for  about  ten  min- 
utes. Strain  it  through  a fine  sieve  into  a jug,  and  when 
nearly  cold  pour  it  into  a well-oiled  mold,  omitting  the 
sediment  at  the  bottom.  Turn  it  out  carefully  on  a dish, 
and  garnish  with  preserves,  bright  jelly  or  a compote 
of  fruit. 

IVORY  BLANC-MANGE. 

Soak  one  ounce  of  gelatine  for  ten  minutes  in  a lit- 
tle cold  milk  and  pour  over  the  gelatine,  and  stir  it  con 
stantly  until  it  is  all  dissolved;  it  may  be  placed  in  the 
dish  and  set  on  top  of  a boiling  teakettle  for  a few  min- 
utes; remove  it  and  add  a small  cupful  of  sugar  and  two 
tablespoonfuls  of  sherry  wine.  Strain  into  molds. 

RICE  BLANC-MANGE. 

One-quarter  pound  of  ground  rice,  three  ounces  of 
loaf  sugar,  one  ounce  of  fresh  butter,  one  quart  of  milk, 
flavoring  of  lemon-peel,  essence  of  almonds  or  vanilla,  or 
laurel  leaves.  Mix  the  rice  to  a smooth  batter  with 
about  one-half  pint  of  milk,  and  the  remainder  put  into 
a saucepan,  with  the  sugar,  butter,  and  whichever  of  the 
above  flavorings  may  be  preferred;  bring  the  milk  to  the 


212 


THE  EVERYDAY  COOK  BOOK. 


boiling  point,  quickly  stir  in  the  rice,  and  let  it  boil  fo*' 
about  ten  minutes,  or  until  it  comes  easily  away  from  the 
saucepan,  keeping  it  well  stirred  the  whole  time.  Grease 
a mold  with  pure  salad  oil;  pour  in  the  rice,  and  let  it 
get  perfectly  set,  when  it  should  turn  out  quite  easily; 
garnish  it  with  jam,  or  pour  round  a compote  of  any  kind 
of  fruit,  just  before  it  is  sent  to  table.  This  blanc-mange 
is  better  for  being  made  the  day  before  it  is  wanted,  as  it 
then  has  time  to  become  firm.  If  laurel  leaves  are  used 
for  flavoring,  steep  three  of  them  in  the  milk,  and  take 
them  out  before  the  rice  is  added;  about  eight  drops  of 
essence  ot  almonds,  or  from  twelve  to  sixteen  drops  of 
essence  of  vanilla,  would  be  required  to  flavor  the  above 
proportion  of  milk. 

APPLE  TRIFLE. 

Ten  good-sized  apples,  the  rind  of  one-half  lemon, 
six  ounces  of  pounded  sugar,  one-half  pint  of  milk,  one- 
half  pint  of  cream,  two  eggs,  whipped  cream.  Peel,  core, 
and  cut  the  apples  into  thin  slices;  and  put  them  into  a 
saucepan,  with  two  tablespoonfuls  of  water,  the  sugar, 
and  minced  lemon-rind.  Boil  all  together  until  quite 
tender,  and  pulp  the  apples  through  a sieve ; if  they  should 
not  be  quite  sweet  enough,  add  a little  more  sugar,  and 
put  them  at  the  bottom  ot  the  dish  to  form  a thick  layer. 
Stir  together  the  milk,  cream  and  eggs,  with  a little  sugar, 
over  the  fire;  and  let  the  mixture  thicken,  but  do  not 
allow  it  to  reach  the  boiling  point.  When  thick,  take  it 
off  the  fire;  let  it  cool  a little,  then  pour  it  over  the 
apples.  Whip  some  cream  with  sugar,  lemon-peel,  etc., 
the  same  as  for  other  trifles ; heap  it  high  over  'the  cus- 
tard, and  the  dish  is  ready  for  table.  It  may  be  gar- 


THE  EVERYDAY  COOK  BOOK. 


213 


wished,  as  fancy  dictates,  with  strips  of  bright  apple 
jelly,  slices  of  citron,  etc. 

LEMON  TRIFLE. 

Juice  of  two  lemons  and  grated  peel  of  one,  one  pint 
cream,  well  sweetened  and  whipped  stiff,  one  cup  of 
sherry,  a little  nutmeg.  Let  sugar,  lemon-juice  and  peel 
lie  together  two  hours  before  you  add  wine  and  nutmeg. 
Strain  through  double  tarlatan,  and  whip  gradually  into 
the  frothed  cream.  Serve  very  soon,  heaped  in  small 
glasses.  Pass  cake  with  this,  as  well  as  with  the  tea. 

FLOATING-  ISLAND. 

Take  a quart  of  rich  cream,  and  divide  it  in  half. 
Sweeten  one  pint  of  it  with  loaf  sugar,  and  stir  it  into 
sufficient  currant  jelly,  to  color  it  of  a fine  pink.  Put  it 
into  a glass  bowl,  and  place  in  the  centre  a pile  of  sliced 
almond  sponge  cake,  or  lady  cake;  every  slice  spread 
thickly  with  raspberry  jam  or  marmalade,  and  laid  evenly 
one  on  another.  Have  ready  the  other  pint  of  cream, 
flavored  with  the  juice  of  two  lemons,  and  beaten  to  a 
stiff  froth.  Heap  it  all  over  the  pile  of  cake  so  as 
entirely  to  cover  it.  Both  creams  must  be  made  very 
sweet. 

APPLE  SNOW. 

Forms  a showy,  sweet  dish,  and  may  be  made  as  follows: 
Ten  or  a dozen  apples  prepared  as  before,  flavoring  with 
a little  lemon-juice;  when  reduced  to  a pulp  let  them 
stand  to  cool  for  a little  time,  meanwhile  beat  up  the 
whites  of  ten  or  a dozen  eggs  to  a froth  Kand  stir  into  the 
apples,  as  also  some  sifted  sugar,  say  a teacupful ; stir  till 


214 


THE  EVERYDAY  COOK  BOOK. 


the  mixture  begins  to  stiffen,  and  then  heap  it  up  in  a 
glass  dish  or  serve  in  custard  cups,  ornamented  with 
spots  of  red  currant  jelly. 

Thick  cream  should  at  table  be  ladled  out  to  the 
snow. 

TROPICAL  SNOW. 

Ten  sweet  oranges,  one  cocoanut,  pared  and  grated, 
two  glasses  sherry,  one  cup  powdered  sugar,  six  bananas. 
Peel  and  cut  the  oranges  small,  taking  out  the  seeds. 
Put  a layer  in  a glass  bowl  and  wet  with  wine,  then  strew 
with  sugar.  Next,  put  a layer  of  grated  cocoanut,  slice 
the  bananas  thin,  and  cover  the  cocoanut  with  them. 
When  the  dish  has  been  filled  in  this  order,  heap  with 
cocoanut.  Eat  soon  or  the  oranges  will  toughen. 

SWISS  CREAM. 

One-quarter  pound  of  macaroons  or  six  small  sponge 
cakes,  one  pint  of  cream,  five  ounces  of  lump  sugar,  two 
tablespoonfuls  of  arrowroot,  the  rind  of  one  lemon,  the 
juice  of  half  lemon,  three  tablespoonfuls  of  milk.  Lay 
the  macaroons  or  sponge-cakes  in  a glass  dish,  and  pour 
over  them  as  much  sherry  as  will  cover  them,  or  sufficient 
to  cover  them  well.  Put  the  cream  into  a lined  sauce- 
pan, with  the  sugar  and  lemon-rind,  and  let  it  remain  by 
the  side  of  the  fire  until  the  cream  is  well-flavored,  when 
take  out  the  lemon-rind.  Mix  the  arrowroot  smoothly 
with  the  cold  milk;  add  this  to  the  cream,  and  let  it  boil 
gently  for  about  three  minutes,  keeping  it  well  stirred. 
Take  it  off  the  fire,  stir  till  nearly  cold,  when  add  the 
lemon-juice,  and  pour  the  whole  over  the  cakes.  Gar- 
nish the  cream  with  strips  of  angelica,  or  candied  citron 


THE  EVERYDAY  COOK  BOOK. 


215 


cut  thin,  or  bright-colored  jelly  or  preserve.  This  cream 
is  exceedingly  delicious,  flavored  with  vanilla  instead  of 
lemon ; when  this  flavoring  is  used,  the  sherry  may  be 
omitted,  and  the  mixture  poured  over  the  dry  cakes. 

ITALIAN  CREAM. 

Take  one  quart  of  cream,  one  pint  of  milk  sweetened 
very  sweet,  and  highly  seasoned  with  sherry  wine  and 
vanilla;  beat  it  with  a whip  dasher,  and  remove  the  froth 
as  it  rises,  until  it  is  all  converted  into  froth.  Have 
ready  one  box  of  Cox’s  sparkling  gelatine  dissolved  in  a 
little  warm  water;  set  the  frothed  cream  into  a tub  of 
ice;  pour  the  gelatine  into  it,  and  stir  constantly  until 
it  thickens,  then  pour  into  molds,  and  set  in  a cool  place. 

WHIPPED  CREAM. 

Mix  one  pint  of  cream  with  nine  tablespoons  of  fine 
sugar  and  one  gill  of  wine  in  a large  bowl;  whip  these 
with  the  cream  dasher,  and  as  the  froth  rises,  skim  into 
the  dish  in  which  it  is  to  be  served.  Fill  the  dish  full  to 
the  top,  and  ornament  with  kisses  or  macaroons. 

TIPSY  CAKE. 

One  molded  sponge  or  Savoy  cake,  sufficient  sweet 
wine  or  sherry  to  soak  it,  six  tablespoonfuls  of  brandy, 
two  ounces  of  sweet  almonds,  one  pint  of  rich  custard. 
Procure  a cake  that  is  three  or  four  days  old,  either 
sponge,  Savoy  or  rice  answering  for  the  purpose  of  a tipsy 
cake.  Cut  the  bottom  of  the  cake  level  to  make  it  stand 
firm  in  the  dish ; make  a small  hole  in  the  centre,  and 
pour  in  and  over  the  cake  sufficient  sweet  wine  or  sherry, 
mixed  with  the  above  proportion  of  brandy,  to  soak  it 


216 


THE  EVERYDAY  COOK  BOOK. 


nicely.  When  the  cake  is  well  soaked,  blanch  and  cut 
the  almonds  into  strips,  stick  them  all  over  the  cake  and 
pour  round  it  a good  custard,  allowing  eight  eggs  instead 
of  five  to  the  pint  of  milk.  The  cakes  are  sometimes 
crumbled  and  soaked  and  a whipped  cream  heaped  over 
them,  the  same  as  for  trifles. 

SNOW  PYRAMIDS. 

Beat  to  a stiff  foam  the  whites  of  half  a dozen  eggs, 
add  a small  teacupful  of  currant  jelly  and  whip  all  to- 
gether again.  Fill  as  many  saucers  as  you  have  guests 
half  full  of  cream,  dropping  in  the  centre  of  each  saucer 
a tablespoonful  of  the  beaten  eggs  and  jelly  in  the  shape 
of  a pyramid. 

AN  EXCELLENT  DESSERT. 

One  can  of  twelve  large  peaches,  two  coffeecups  of 
sugar,  one  pint  of  water  and  the  whites  of  three  eggs; 
break  the  peaches  with  and  stir  all  the  ingredients  to- 
gether; freeze  the  whole  into  form ; beat  the  eggs  to  a 

froth. 

APPLE  FRITTERS. 

One  teacup  of  sweet  milk,  one  tablespoon  sweet 
light  dough  dissolved  in  milk,  three  eggs  beaten  sepa- 
rately, one  teaspoon  of  salt,  one  and  a half  teacups  of 
flour,  one  tablespoon  of  sugar,  and  the  grated  peel  of  a 
lemon,  peeled  apples  sliced  without  the  core;  drop  into 
hot  lard  with  a piece  of  apple  in  each  one;  sprinkle  with 
powdered  or  spiced  sugar.  Let  them  stand  after  making 
and  they  will  be  lighter.  Good. 

JELLY  CAKE  FRITTERS. 

Some  stale  sponge  or  plain  cup  cake  cut  into  rounds 


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. 217 


with  a cake  cutter.  Hot  lard,  strawberry  or  other  jam, 
or  jelly,  a little  boiling  milk.  Cut  the  cake  carefully  and 
fry  a nice  brown.  Dip  each  slice  for  a second  in  a bowl 
of  boiling  milk;  draining  this  off  on  the  side  of  the  ves- 
sel, lay  on  a hot  dish  and  spread  thickly  with  strawberry 
jam,  peach  jelly,  or  other  delicate  conserve.  Pile  them 
neatly  and  send  around  hot,  with  cream  to  pour  over 
them.  This  is  a nice  way  of  using  stale  cake,  and  if 
rightly  prepared  the  dessert  is  almost  equal  to  Neopolitan 
pudding. 

PEACH  MERING-UE. 

Pare  and  quarter  (removing  stones)  a quart  of  sound, 
ripe  peaches;  place  them  all  in  a dish  that  it  will  not 
injure  to  set  in  the  oven  and  yet  suitable  to  place  on  the 
table.  Sprinkle  the  peaches  with  sugar,  and  cover  them 
well  with  the  beaten  whites  of  three  eggs.  Stand  the 
dish  in  the  oven  until  the  eggs  have  become  a delicate 
brown,  then  remove,  and  when  cool  enough  set  on  a dish 
of  ice  in  a very  cool  place.  Take  the  yolks  of  the  eggs, 
add  to  them  a pint  of  milk,  sweeten  and  flavor  and  boil 
same  in  a custard  kettle,  being  careful  to  keep  the  eggs 
from  curdling.  When  cool,  pour  into  a glass  pitcher 
and  serve  with  the  meringue  when  ready  to  use. 

CHARLOTTE  RUSSE. 

Whip  one  quart  rich  cream  to  a stiff  froth,  and  drain 
well  on  a nice  sieve.  To  one  scant  pint  of  milk  add  six 
eggs  beaten  very  light;  make  very  sweet;  flavor  high 
with  vanilla.  Cook  over  hot  water  till  it  is  a thick  cus- 
tard. Soak  one  full  ounce  Cox’s  gelatine  in  a very  little 
water,  and  warm  over  hot  water.  When  the  custard  is 
very  cold,  beat  in  lightly  the  gelatine  and  the  whipped 


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THE  EVERYDAY  COOK  BOOK. 


cream.  Line  the  bottom  of  your  mold  with  buttered 
paper,  the  sides  with  sponge  cake  or  lady-fingers  fastened 
together  with  the  white  of  an  egg.  Fill  with  the  cream, 
put  in  a cold  place  or  in  summer  on  ice.  To  turn  out, 
dip  the  mold  for  a moment  in  hot  water.  In  draining 
the  whipped  cream,  all  that  drips  through  can  be  rewhip- 
ped. 

JELLIED  GRAPES. 

A very  delicate  dish  is  made  of  one-third  of  a cup 
of  rice,  two  cups  of  grapes,  half  a cup  of  water,  and  two 
spoons  of  sugar.  Sprinkle  the  rice  and  sugar  among  the 
grapes,  while  placing  them  in  a deep  dish;  pour  on  the 
water,  cover  close  and  simmer  two  hours  slowly  in  the 
oven.  Serve  warm  as  sauce,  or  cold  as  pudding.  If 
served  warm  as  pudding,  increase  slightly  the  proportion 
of  rice  and  sugar. 

JELLY  AND  CUSTARD. 

One-half  package  of  gelatine,  soaked  in  water  enough 
to  cover  it;  when  soaked  pour  one  pint  of  boiling  water 
over  it,  then  add  one  cup  of  white  sugar  and  squeeze  the 
juice  of  one  large  lemon  into  it  and  a little  essence  of 
lemon  and  set  aside  to  stiffen. 

Make  a custard  with  a pint  and  a half  of  milk,  the 
yolks  of  three  eggs,  one  tablespoonful  of  corn  starch; 
sugar  and  flavoring.  When  the  jelly  is  set,  and  just 
before  using,  cut  the  jelly  into  squares,  laying  them  in 
layers  at  intervals  in  the  bottom  of  the  dish,  then  pour 
in  some  of  the  cold  custard,  another  layer  of  jelly,  and  so 
on  until  the  custard  is  all  used.  Beat  the  whites  of  the 
eggs  to  a stiff  froth,  adding  two  or  three  teaspoonfuls  of 
confectioners’  sugar  and  lay  on  in  pieces  with  jelly 


THE  EVERYDAY  COOK  BOOK. 


219 

between.  All  these  recipes  are  better  when  prepared  in 
a tin  set  inside  of  another  in  which  there  is  a little  water 
to  prevent  danger  of  burning. 

LEMON  TOAST. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add 
three  cups  of  sweet  milk ; take  bakers’  bread  not  too  stale 
and  cut  into  slices;  dip  them  into  the  milk  and  eggs,  and 
lay  the  slices  into  a spider,  with  sufficient  melted  butter, 
hot,  to  fry  a nice  delicate  brown ; take  the  whites  of  six 
eggs,  and  beat  them  to  a froth,  adding  a large  cup  of 
white  sugar;  add  the  juice  of  two  lemons,  heating  well, 
and  adding  two  cups  boiling  water.  Serve  over  the  toast 
as  a sauce,  and  you  will  find  it  a very  delicious  dish. 

DISH  OF  SNOWWHIPPED  CREAM. 

To  the  whites  of  three  eggs  beaten  to  a froth,  add  a 
pint  of  cream  and  four  tablespoonfuls  of  sweet  wine,  with 
three  of  fine  white  sugar  and  a teaspoonful  of  extract  of 
lemon  or  vanilla;  whip  it  to  a froth  and  serve  in  a glass 
dish;  serve  jelly  or  jam  with  it.  Or  lay  lady -fingers  or 
sliced  sponge  cake  in  a glass  dish,  put  spoonfuls  ©f  jelly 
or  jam  over,  and  heap  the  snow  upon  it. 

OMELET  FOR  DESSERT. 

Beat  six  eggs  light,  add  a teaspoonful  of  salt,  and 
four  or  five  macaroons  pounded  fine,  beat  them  well 
together;  fry  as  usual;  strew  plentifully  with  sugar,  and 
serve. 

JELLY  FRITTERS. 

Make  a batter  of  two  eggs,  a pint  of  milk,  and  a pint 


220 


THE  EVERYDAY  COOK  BOOK. 


bowl  of  wheat  flour  or  more;  beat  it  light,  put  a table- 
spoonful of  lard  or  beef  fat  in  a frying  or  omelet-pan,  add 
a saltspoonful  of  salt,  make  it  boiling  hot,  put  in  the 
batter  by  the  large  spoonful,  not  too  close;  when  one 
side  is  a delicate  brown,  turn  the  other;  when  done  take 
them  on  to  a dish  with  a doily  over  it,  put  a dessertspoon- 
ful of  firm  jelly  on  each,  and  serve. 


THE  EVERYDAY  COOK  BOOK. 


221 


PRESERVES,  CANNED  FRUITS, 
JELLY. 


TO  PRESERVE  PLUMS  WITHOUT  THE 
SKINS. 

Pour  boiling  water  over  large  egg  or  magnum 
bonum  plums,  cover  them  until  it  is  cold,  then  pull  off 
the  skins.  Make  a syrup  of  a pound  of  sugar  and  a tea- 
cup of  water  for  each  pound  of  fruit,  make  it  boiling 
hot  and  pour  it  over;  let  them  remain  for  a day  or  two, 
then  drain  it  off  and  boil  again;  skim  it  clear  and  pour 
it  hot  over  plums;  let  them  remain  until  the  next  day, 
then  put  them  over  the  fire  in  the  syrup,  boil  them  very 
gently  until  clear;  take  them  from  the  syrup  with  a skim- 
mer into  the  pots  or  jars;  boil  the  syrup  until  rich  and 
thick,  take  off  any  scum  which  may  rise,  then  let  it  cool 
and  settle  and  pour  it  over  the  plums.  If  brown  sugar 
is  used,  which  is  quite  as  good,  except  for  greengages, 
clarify  it  as  directed. 

TO  PRESERVE  PURPLE  PLUMS. 

Make  a syrup  of  clean  brown  sugar,  clarify  it  as 
directed  in  these  recipes ; when  perfectly  clear  and  boil- 
ing hot  pour  it  over  the  plums,  having  picked  out  all 
unsound  ones  and  stems,  let  them  remain  in  the  syrup 


222 


THE  EVERYDAY  COOK  BOOK. 


two  days,  then  drain  it  off ; make  it  boiling  hot,  skim  it 
and  pour  it  over  again ; let  them  remain  another  day  or 
two,  then  put  them  in  a preserving  kettle  over  the  fire 
and  simmer  gently  until  the  syrup  is  reduced  and  thick 
or  rich.  One  pound  of  sugar  for  each  pound  of  plums. 
Small  damsons  are  very  fine  preserved  as  cherries  or  any 
other  ripe  fruit.  Clarify  the  syrup  and  when  boiling  hot 
put  in  the  plums;  let  them  boil  very  gently  until  they 
are  cooked  and  the  syrup  rich.  Put  them  in  pots  or  jars; 
the  next  day  secure  as  directed. 

PRESERVED  GREENGAGES  IN  SYRUP. 

To  every  pound  of  fruit  allow  one  pound  of  loaf- 
sugar,  one-quarter  pint  of  water.  Boil  the  sugar  and 
water  together  for  about  ten  minutes;  divide  the  green- 
gages, take  out  the  stones,  put  the  fruit  into  the  syrup, 
and  let  it  simmer  gently  until  nearly  tender.  Take  it  off 
the  fire,  put  it  into  a large  pan,  and,  the  next  day,  boil  it 
up  again  for  about  ten  minutes  with  the  kernels  from 
the  stones,  which  should  be  blanched.  Put  the  fruit 
carefully  into  jars,  pour  over  it  the  syrup,  and  when  cold, 
cover  down,  so  that  the  air  is  quite  excluded.  Let  the 
syrup  be  well  skimmed  both  the  first  and  second  day  of 
boiling,  otherwise  it  will  not  be  clear. 

TO  PRESERVE  CHERRIES  IN  SYRUP. 

Four  pounds  of  cherries,  three  pounds  of  sugar,  one 
pint  of  white  currant-juice.  Let  the  cherries  be  as  clear 
and  as  transparent  as  possible,  and  perfectly  ripe;  pick 
off  the  stalks,  and  remove  the  stones,  damaging  the  fruit 
as  little  as  you  can.  Make  a syrup  with  the  above  pro- 
portion of  sugar,  mix  the  cherries  with  it,  and  boil  them 


THE  EVERYDAY  COOK  BOOK. 


223 


for  about  fifteen  minutes,  carefully  skimming  them ; turn 
them  gently  into  a pan,  and  let  them  remain  till  the  next 
day ; then  drain  the  cherries  on  a sieve,  and  put  the  syrup 
and  white-currant  juice  into  the  preserving- pan  again. 
Boil  these  together  until  the  syrup  is  somewhat  reduced 
and  rather  thick;  then  put  in  the  cherries,  and  let  them 
boil  for  about  five  minutes;  take  them  off  the  fire,  skim 
the  syrup,  put  the  cherries  into  small  pots  or  wide- 
mouthed bottles;  pour  the  syrup  over,  and  when  quite 
cold,  tie  them  down  carefully,  so  that  the  air  is  quite 
excluded. 

PRESERVED  PEARS. 

To  six  pounds  of  pears,  four  pounds  of  sugar,  two 
coffeecups  of  water,  the  juice  of  two  lemons,  and  the  rind 
of  one,  a handful  of  whole  ginger;  boil  all  together  for 
twenty  minutes,  then  put  in  your  pears  and  boil  till  soft, 
say  about  a quarter  of  an  hour;  take  them  out  and  boil 
your  syrup  a little  longer;  then  put  back  your  fruit  and 
give  it  a boil;  bottle  while  hot;  add  a little  cochineal  to 
give  them  a nice  color. 

TO  PRESERVE  PEACHES. 

Peaches  for  preserving  may  be  ripe  but  not  soft; 
cut  them  in  halves,  take  out  the  stones,  and  pare  them 
neatly;  take  as  many  pounds  of  white  sugar  as  of  fruit, 
put  to  each  pound  of  sugar  a teacup  of  water;  stir  it  until 
it  is  dissolved,  set  it  over  a moderate  fire,  when  it  is  boil- 
ing hot,  put  in  the  peaches,  let  them  boil  gently  until  a 
pure,  clear,  uniform  color;  turn  those  at  the  bottom  to 
the  top  carefully  with  a skimmer  several  times;  do  not 
hurry  them ; when  they  are  clear,  take  each  half  up  with 
a spoon,  and  spread  the  halves  on  flat  dishes  to  become 


224 


THE  EVERYDAY  COOK  BOOK. 


cold ; when  all  are  done,  let  the  syrup  boil  until  it  is  quite 
thick,  pour  it  into  a large  pitcher,  and  let  it  set  to  cool 
and  settle.  When  the  peaches  are  cold,  put  them  care- 
fully into  jars,  and  pour  the  syrup  over  them,  leaving 
any  sediment  which  has  settled  at  the  bottom,  or  strain 
the  syrup.  Some  of  the  kernels  from  the  peach  stones 
may  be  put  in  with  the  peaches  while  boiling.  Let  them 
remain  open  one  night,  then  cover. 

TO  PRESERVE  CITRON. 

Pare  the  citrons  and  cut  them  into  slices  about  an 
inch  and  a half  thick,  then  into  strips  the  same  thick- 
ness, leaving  them  the  full  length  of  the  fruit.  Take  out 
all  the  seeds  with  a small  knife,  then  weigh,  and  to  each 
pound  of  citron  put  a pound  of  white  sugar;  make  a 
syrup;  to  ten  pounds  put  a pint  of  water  and  simmer 
gently  for  twenty  minutes,  then  put  in  the  citron  and 
boil  for  one  hour,  or  until  tender.  Before  taking  off  the 
fire  put  in  two  lemons  sliced  thin,  seeds  taken  out,  and 
two  ounces  of  root  ginger;  do  not  let  them  boil  long 
after  the  lemon  and  ginger  are  put  in;  do  not  stir  them 
while  boiling.  The  above  is  very  fine  if  carefully  at- 
tended to. 

CRAB-APPLES. 

To  each  pound  of  fruit  allow  half  a pound  of  sugar, 
and  a pint  of  water  to  three  pounds  of  sugar.  When  the 
syrup  is  boiling  hot,  drop  in  the  apples.  They  will  cook 
very  quickly.  When  done,  fill  a jar  with  the  fruit,  and 
fill  it  up  with  syrup. 

PINEAPPLE. 

Pare  the  fruit,  and  be  sure  you  take  out  all  the  eyes 


THE  EVERYDAY  COOK  BOOK 


225 


and  discolored  parts.  Cut  in  slices,  and  cut  the  slices  in 
small  bits,  taking  out  the  core.  W eigh  the  fruit  and  put 
in  a pan  with  half  as  many  pounds  of  sugar  as  of  fruit. 
Let  it  stand  over  night.  In  the  morning  put  it  over  the 
fire  and  let  it  boil  rapidly  for  a minute  only,  as  cooking 
long  discolors  it.  Put  it  in  the  jars  as  directed. 

GOOSEBERRY  JAM. 

To  every  eight  pounds  of  red,  rough,  ripe  gooseber- 
ries allow  one  quart  of  red-currant  juice,  five  pounds  of 
loaf-sugar.  Have  the  fruit  gathered  in  dry  weather  an< 
cut  off  the  tops  and  tails.  Prepare  one  quart  of  red-cur 
rant  juice,  the  same  as  for  red-currant  jelly;  put  it  into  2 
preserving  pan  with  the  sugar,  and  keep  stirring  until 
the  latter  is  dissolved.  Keep  it  boiling  for  about  five 
minutes;  skim  well;  then  put  in  the  gooseberries  and 
let  them  boil  from  one-half  to  three-quarters  of  an  hour; 
then  turn  the  whole  into  an  earthen  pam  and  let  it  remain 
for  two  days.  Boil  the  jam  up  again  until  it  looks  clear; 
put  it  into  pots,  and  when  cold  cover  with  oiled  paper, 
and  over  the  jars  put  tissue  paper  brushed  over  on  both 
sides  with  the  white  of  an  egg,  and  store  away  in  a dry 
place.  Care  must  be  taken  in  making  this  to  keep  the 
jam  well  stirred  and  well  skimmed  to  prevent  it  burning 
at  the  bottom  of  the  pan,  and  to  have  it  very  clear. 

BLACK-CURRANT  JAM. 

Pick  the  currants  carefully,  and  take  equal  quanti- 
ties of  fruit  and  sugar.  Pounded  loaf  sugar  is  best. 
Dissolve  it  over  or  mix  it  with  the  currants.  Put  in  a 


226 


THE  EVERYDAY  COOK  BOOK. 


very  little  water  or  red-currant  juice,  boil  and  skim  for 
twenty-five  minutes. 

RASPBERRY  JAM. 

To  five  or  six  pounds  of  fine  red  raspberries  (not  too 
ripe)  add  an  equal  quantity  of  the  finest  quality  of  white 
sugar.  Mash  the  whole  well  in  a preserving  kettle;  add 
about  one  quart  of  currant  juice  (a  little  less  will  do)  and 
boil  gently  until  it  jellies  upon  a cold  plate,  then  put  into 
small  jars,  cover  with  bran  died  paper  and  tie  a thick 
white  paper  over  them.  Keep  in  a dark,  dry  and  cool 
place. 

QUINCE  PRESERVES. 

Pare,  core  and  quarter  your  fruit,  then  weigh  it  and 
allow  an  equal  quantity  of  white  sugar.  Take  the  par- 
ings and  cores  and  put  in  a preserving  kettle,  cover  them 
with  water  and  boil  for  half  an  hour,  then  strain  through 
a hair  sieve  and  put  the  juice  back  into  the  kettle  and 
boil  the  quinces  in  it  a little  at  a time  until  they  are  ten- 
der; lift  out  as  they  are  done  with  a drainer  and  lay  on  a 
dish;  if  the  liquid  seems  scarce  add  more  water.  When 
all  are  done  throw  in  the  sugar  and  allow  it  to  boil  ten 
minutes  before  putting  in  the  quinces;  let  them  boil 
until  they  change  color,  say  one  hour  and  a quarter,  on  a 
slow  fire.  While  they  are  boiling  occasionally  slip  a sil- 
ver spoon  under  them  to  see  that  they  do  not  burn,  but 
on  no  account  stir  them.  Have  two  fresh  lemons  cut  in 
thin  slices,  and  when  the  fruit  is  being  put  in  jars  lay  a 
slice  or  two  in  each. 

RED-CURRANT  JELLY. 

Red-currants;  to  every  pint  of  juice  allow  three- 


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227 


quarter  pounds  of  loaf  sugar.  Have  the  fruit  gathered 
in  fine  weather;  pick  it  from  the  stalks,  put  it'  into  a 
jar,  and  place  this  jar  in  a saucepan  of  boiling  water 
over  the  fire,  and  let  it  simmer  gently  until  the  juice  is 
well  drawn  from  the  currants ; then  strain  them  through 
a jelly-bag  of  fine  cloth,  and,  if  the  jelly  is  wished  very 
clear,  do  not  squeeze  them  too  much , as  the  skin  and 
pulp  from  the  fruit  will  be  pressed  through  with  the 
juice,  and  so  make  the  jelly  muddy.  Measure  the  juice, 
and  to  each  pint  allow  three-quarter  pounds  of  loaf- 
sugar;  put  these  into  a preserving-pan,  set  it  over  the 
fire,  and  keep  stirring  the  jelly  until  it  is  done,  carefully 
removing  every  particle  of  scum  as  it  rises,  using  a 
wooden  or  silver  spoon  for  the  purpose,  as  metal  or  iron 
ones  would  spoil  the  color  of  the  jelly.  When  it  has 
boiled  from  twenty  minutes  to  a half  hour,  put  a little 
of  the  jelly  on  a plate,  and  if  firm,  when  cool,  it  is  done. 
Take  it  off  the  fire,  pour  it  into  small  gallipots,  cover 
each  of  the  pots  with  an  oiled  paper,  and  then  with  a 
piece  of  tissue  paper  brushed  over  on  both  sides  with 
the  white  of  an  egg.  Label  the  pots,  adding  the  year 
when  the  jelly  was  made,  and  store  it  away  in  a dry 
place.  A jam  may  be  made  with  the  currants,  if  they 
are  not  squeezed  too  dry,  by  adding  a few  fresh  rasp- 
berries, and  boiling  all  together  with  sufficient  sugar  to 
sweeten  it  nicely.  As  this  preserve  is  not  worth  storing 
away,  but  is  only  for  immediate  eating,  a smaller  pro- 
portion of  sugar  than  usual  will  be  found  enough;  it 
answers  very  well  for  children’s  puddings,  or  for  a nurs- 
ery preserve. 

APPLE  JELLY. 

Apples,  water;  to  every  pint  of  syrup  allow  three- 


228 


THE  EVEKYDAY  COOK  BOOK. 


quarters  of  a pound  of  loaf-sugar.  Pare  and  cut  the 
apples  into  pieces,  remove  the  cores,  and  put  them  in  a 
preserving-pan  with  sufficient  cold  water  to  cover  them. 
Let  them  boil  for  an  hour;  then  drain  the  syrup  from 
them  through  a hair  sieve  or  jelly-bag,  and  measure  the 
juice;  to  every  pint  allow  three-quarters  of  a pound  of 
loaf-sugar,  and  boil  these  together  for  three-quarters  of 
an  hour,  removing  every  particle  of  scum  as  it  rises,  and 
keep  the  jelly  well  stirred,  that  it  may  not  burn.  A lit- 
tle lemon -rind  may  be  boiled  with  the  apples,  and  a small 
quantity  of  strained  lemon-juice  may  be  put  in  the  jelly 
just  before  it  is  done,  when  the  flavor  is  liked.  This 
jelly  may  be  ornamented  with  preserved  greengages,  or 
any  other  preserved  fruit,  and  will  turn  out  very  prettily 
for  dessert.  It  should  be  stored  away  in  small  pots. 

BLACK-CURRANT  JELLY. 

Pick  each  currant  individually,  and  heat  the  lot 
in  a jar  set  in  boiling  water,  squeeze  as  before,  and  allow  a 
pint  of  juice  to  a pound  of  sugar,  a little  water  may  be 
added  if  thought  proper,  or  a little  red-currant  juice. 
Boil  for  half  an  hour,  carefully  removing  the  skimmings. 
Another  way:  Clarify  the  sugar,  and  add  the  fruit  to  it 

whole,  boil  for  twenty  minutes,  and  strain,  then  boil  a 
few  minutes  additional.  Pot  it  and  paper  it  when  cool. 
The  refuse  berries  may  be  kept  as  black-currant  jam,  for 
tarts,  dumplings,  etc. 

CRAB-APPLE  JELLY. 

Wash  the  fruit  clean,  put  in  a kettle,  cover  with  water, 
and  boil  until  thoroughly  cooked.  Then  pour  it  into  a 
sieve,  and  let  it  drain.  Do  not  press  it  through.  For 


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229 


each  pint  of  this  liquor  allow  one  pound  of  sugar.  Boil 
from  twenty  minutes  to  half  an  hour. 

OTHER  JELLIES. 

Jellies  can  be  made  from  quinces,  peaches  and  apples 
by  following  the  directions  for  crab-apple  jelly. 

WINE  JELLY. 

One  box  of  Cox’s  gelatine,  dissolved  in  one  pint  of 
cold  water,  one  pint  of  wine,  one  quart  of  boiling  water, 
one  quart  of  granulated  sugar,  and  three  lemons. 

CALVES’  FEET  JELLY 

Should  be  made  at  any  rate  the  day  before  it  is  required. 
It  is  a simple  affair  to  prepare  it.  Procure  a couple  of 
feet  and  put  them  on  the  fire  in  three  quarts  of  water; 
let  them  boil  for  five  hours,  during  which  keep  skim- 
ming. Pass  the  liquor  through  a hair  sieve  into  a basin, 
and  let  it  firm,  after  which  remove  all  the  oil  and  fat. 
Next  take  a teacupful  of  water,  two  wineglassfuls  of 
sherry,  the  juice  of  half  a dozen  lemons  and  the  rind  of 
one,  the  whites  and  yolks  of  five  eggs,  half  a pound  of 
fine  white  sugar,  and  whisk  the  whole  till  the  sugar  is 
melted,  then  add  the  jelly,  place  the  whole  on  the  fire  in 
an  enameled  stewpan,  and  keep  actively  stirring  till  the 
composition  comes  to  the  boil ; pass  it  twice  through  a 
jelly-bag,  and  then  place  in  the  molds. 

ORANGE  MARMALADE. 

Allow  pound  for  pound.  Pare  half  the  oranges  and 
cut  the  rind  into  shreds.  Boil  in  three  waters  until  ten- 


230 


THE  EVERYDAY  COOK  BOOK. 


der,  and  set  aside.  Grate  the  rind  of  the  remaining 
oranges;  take  off  and  throw  away  every  bit  of  the  thick, 
white  inner  skin ; quarter  all  the  oranges  and  take  out 
the  seeds.  Chop,  or  cut  them  into  small  pieces;  drain 
all  the  juice  that  will  come  away,  without  pressing  them, 
over  the  sugar;  heat  this,  stirring  until  the  sugar  is  dis- 
solved, adding  a very  little  water,  unless  the  oranges  ^re 
very  juicy.  Boil  and  skim  five  or  sis  minutes;  put  in 
the  boiled  shreds,  and  cook  ten  minutes ; then  the  chop- 
ped fruit  and  grated  peel,  and  boil  twenty  minutes  Ion- 
ger.  When  cold,  put  into  small  jars,  tied  up  with  blad- 
der or  with  paper  next  the  fruit,  cloths  dipped  in  wax 
over  all.  A nicer  way  still  is  to  put  away  in  tumblers 
with  self-adjusting  metal  tops.  Press  brandied  tissue 
paper  down  closely  to  the  fruit. 

LEMON  MARMALADE. 

Is  made  as  you  would  prepare  orange — allowing  a pound 
and  a quarter  of  sugar  to  a pound  of  the  fruit,  and  using 
but  half  the  grated  peel. 

QUINCE  MARMALADE. 

Gather  the  fruit  when  fully  ripe;  pare,  quarter  and 
core  it;  boil  the  skins  with  as  many  teacupfuls  of  water 
as  you  have  pounds  of  quinces ; when  they  are  soft,  mash 
them,  and  strain  the  water  from  them,  and  put  it  to  the 
quinces ; boil  them  until  they  are  soft  enough  to  mash 
them  fine;  rub  them  through  a sieve;  put  to  the  pulp  as 
many  pounds  of  sugar;  stir  them  together,  and  set  them 
over  a gentle  fire,  until  it  will  fall  from  a spoon,  like 
jelly;  or  try  some  in  a saucer.  If  it  jellies  when  cold,  it 


THE  EVERYDAY  COOK  BOOK. 


231 


is  enough.  Put  it  in  pots  or  tumblers,  and  when  cold, 
secure  as  directed  for  jelly. 

PEACH  MARMALADE. 

Peel  ripe  peaches,  stone  them  and  cut  them  small; 
weigh  three-quarters  of  a pound  of  sugar  for  each  pound 
of  cut  fruit,  and  a teacup  of  water  for  each  pound  of 
sugar;  set  it  over  the  fire;  when  it  boils,  skim  it  clear, 
then  put  in  the  peaches,  let  them  boil  quite  fast;  mash 
them  fine  and  let  them  boil  until  the  whole  is  a jellied 
mass  and  thick,  then  put  it  in  small  jars  or  tumblers. 
When  cold,  secure  it  as  directed  for  jellies.  Half  a pound 
of  sugar  for  a pound  of  fruit  will  make  nice  marmalade. 

APPLE  BUTTER. 

Boil  one  barrel  of  new  cider  down  half,  peel  and  core 
three  bushels  of  good  cooking  apples;  when  the  cider 
has  boiled  to  half  the  quantity,  add  the  apples,  and  when 
soft  stir  constantly  for  from  eight  to  ten  hours.  If  done 
it  will  adhere  to  an  inverted  plate.  Put  away  in  stone 
jars  (not  earthen  ware),  covering  first  with  writing  paper 
cut  to  fit  the  jar,  and  press  down  closely  upon  the  apple 
butter;  cover  the  whole  with  thick  brown  paper  snugly 
tied  down. 

LEMON  BUTTER. 

Beat  six  eggs,  one-fourth  pound  butter,  one  pound 
sugar,  the  rind  and  juice  of  three  lemons;  mix  together 
and  set  in  a pan  of  hot  water  to  cook.  Very  nice  for  tarts 
or  to  eat  with  bread. 

PEACH  BUTTER. 

Take  pound  for  pound  of  peaches  and  sugar;  cook 


THE  EVERYDAY  COOK  BOOK. 


332 

peaches  alone  until  they  become  soft,  then  put  in  one- 
half  the  sugar,  and  stir  for  one-half  an  hour;  then  the 
remainder  ot  the  sugar,  and  stir  an  hour  and  a half.  Sea- 
son with  cloves  and  cinnamon. 

APPLE  GINGER. 

(a  dessert  dish.) 

Two  pounds  of  any  kind  of  hard  apples,  two  pounds 
of  loaf  sugar,  one  and  one-halt  pints  of  water,  one  ounce 
ot  tincture  ot  ginger.  Boil  the  sugar  and  water  until 
they  form  a rich  syrup,  adding  the  ginger  when  it  boils 
up.  Pare,  core  and  cut  the  apples  into  pieces,  dip  them 
in  cold  water  to  preserve  the  color,  and  boil  them  in  the 
syrup  until  transparent,  but  be  careful  not  to  let  them 
break.  Put  the  pieces  of  apple  into  jars,  pour  over  the 
syrup,  and  carefully  exclude  the  air  by  well  covering 
them.  It  will  remain  good  for  some  time  if  kept  in  a 
dry  place. 

ICED  CURRANTS. 

One-quarter  pint  of  water,  the  whites  of  two  eggs, 
currants,  pounded  sugar.  Select  very  fine  bunches  of 
red  or  white  currants  and  well  beat  the  whites  of  the 
eggs.  Mix  these  with  water;  then  take  the  currants,  a 
bunch  at  a time,  and  dip  them  in;  let  them  drain  for  a 
minute  or  two,  and  roll  them  in  very  finely -pounded 
sugar;  lay  them  to  dry  on  paper  when  the  sugar  will 
crystallize  round  each  currant  and  have  a very  pretty 
effect.  All  fresh  fruit  may  be  prepared  in  the  same 
manner,  and  a mixture  of  various  fruits  iced  in  this  man- 
ner and  arranged  on  one  dish,  looks  very  well  for  a sum- 
mer dessert 


THE  EVERYDAY  COOK  BOOK. 


233 


TO  BOTTLE  FRESH  FRUIT. 

(very  useful  in  winter.) 

Fresh  fruit,  such  as  currants,  raspberries,  cherries, 
gooseberries,  plums  of  all  kinds,  damsons,  etc.;  wide- 
mouthed glass  bottles,  new  corks  to  fit  them  tightly. 
Let  the  fruit  be  full  grown,  but  not  too  ripe,  and  gathered 
in  dry  weather.  Pick  it  off  the  stalks  without  bruising 
or  breaking  the  skin,  and  reject  any  that  is  at  all  blem- 
ished; if  gathered  in  the  damp,  or  if  the  skins  are  cut  at 
all,  the  fruit  will  mold.  Have  ready  some  perfectly  dry 
glass  bottles,  and  some  nice  new  soft  corks  or  bungs; 
burn  a match  in  each  bottle,  to  exhaust  the  air,  and 
quickly  place  the  fruit  in  to  be  preserved;  gently  cork 
the  bottle,  and  put  them  into  a very  cool  oven,  where  let 
them  remain  until  the  fruit  has  shrunk  away  a fourth 
part.  Then  take  the  bottles  out,  do  not  ofen  them , but 
immediately  beat  the  corks  in  tight,  cut  off  the  tops,  and 
cover  them  with  melted  rosin.  If  kept  in  a dry  place, 
the  fruit  will  remain  good  for  months ; and  on  this  prin- 
cipally depends  the  success  of  the  preparation,  for  if 
stored  away  in  a place  that  is  the  least  damp,  the  fruit 
will  soon  spoil. 

TO  GREEN  FRUIT  FOR  PRESERVING  IN 
SUGAR  OR  VINEGAR. 

Apples,  pears,  limes,  plums,  apricots,  etc.,  for  pre- 
serving or  pickling,  may  be  greened  thus:  Pur  vine- 

leaves  under,  between,  and  over  the  fruit  in  a preserving- 
kettle;  put  small  bits  of  alum,  the  size  of  a pea,  say  a 
dozen  bits  to  a kettleful ; put  enough  water  to  cover  the 


234 


THE  EVERYDAY  COOK  BOOK. 


fruit,  cover  the  kettle  close  to  exclude  all  outer  air,  set  it 
over  a gentle  fire,  let  them  simmer;  when  they  are  ten- 
der drain  off  the  water;  if  they  are  not  a fine  green  let 
them  become  eold,  then  put  vine-leaves  and  a bit  of  sal- 
eratus  or  soda  with  them,  and  set  them  over  a slow  fire 
until  they  begin  to  simmer;  a bit  of  soda  or  saleratus  the 
size  of  a small  nutmeg  will  have  the  desired  effect;  then 
spread  them  out  to  cool,  after  which  finish  as  severally 
directed. 

TO  COLOR  PRESERVES  PINK. 

By  putting  in  with  it  a little  cochineal  powdered 
fine,  then  finish  in  the  syrup. 

TO  COLOR  FRUIT  YELLOW. 

Boil  the  fruit  with  fresh  skin  lemons  in  water  to 
cover  them,  until  it  is  tender;  then  take  it  up,  spread  it 
on  dishes  to  cool,  and  finish  as  may  be  directed. 

CANNED  STRAWBERRIES. 

After  the  berries  are  pulled,  let  as  many  as  can  be 
put  carefully  in  the  preserve  kettle  at  once,  be  placed  on 
a platter.  To  each  pound  of  fruit  add  three-fourths  of  a 
pound  of  sugar;  let  them  stand  two  or  three  hours,  till 
the  juice  is  drawn  from  them;  pour  it  in  the  kettle  and 
let  it  come  to  a boil,  and  remove  the  scum  which  rises ; 
then  put  in  the  berries  very  carefully.  As  soon  as  they 
come  thoroughly  to  a boil  put  them  in  warm  jars,  and 
seal  while  boiling  hot.  Be  sure  the  cans  are  air-tight. 

CANNED  PEACHES. 

Select  some  fine,  free-stone  peaches;  pare,  cut  in 


THE  EVERYDAY  COOK  BOOK. 


235 


two  and  stone  them.  Immerse  in  cold  water,  taking' care 
not  to  break  the  fruit.  See  that  the  peaches  are  not  over 
ripe.  Place  in  the  kettle,  scattering  sugar  between  the 
layers — the  sugar  should  be  in  the  proportion  of  a full 
tablespoonful  to  a quart  of  fruit.  To  prevent  burning 
put  a little  water  in  the  kettle.  Heat  slowly  to  a boil, 
then  boil  for  three  or  four  minutes.  Can  and  seal  the 
fruit. 

CANNED  PEARS. 

Prepare  and  can  precisely  like  peaches  in  preceding 
recipe,  except  that  they  require  longer  cooking.  When 
done  they  are  easily  pierced  with  a silver  fork. 

CANNED  PLUMS. 

To  every  pound  of  fruit  allow  three-quarters  of  a 
pound  of  sugar;  for  the  thin  syrup,  a quarter  of  a pound 
of  sugar  to  each  pint  of  water.  Select  fine  fruit,  and 
prick  with  a needle  to  prevent  bursting.  Simmer  gently 
in  a syrup  made  with  the  above  proportion  of  sugar  and 
water.  Let  them  boil  not  longer  than  five  minutes.  Put 
the  plums  in  a jar,  pour  in  the  hot  syrup,  and  seal. 
Greengages  are  also  delicious  done  in  this  manner. 

CANNED  CURRANTS. 

Look  them  over  carefully,  stem  and  weigh  them, 
allowing  a pound  of  sugar  to  every  one  of  fruit;  put 
them  in  a kettle,  cover,  and  leave  them  to  heat  slowly 
and  stew  gently  for  twenty  or  thirty  minutes ; then  add 
the  sugar,  and  shake  the  kettle  occasionally  to  make  it 
mix  with  the  fruit;  do  not  allow  it  to  boil,  but  keep  as 
hot  as  possible  until  the  sugar  is  dissolved,  then  pour  it 


236 


THE  EVERYDAY  COOK  BOOK. 


in  cans  and  secure  the  covers  at  once.  White  currants 
are  beautiful  preserved  in  this  way. 

CANNED  PINEAPPLE. 

For  six  pounds  of  fruit  when  cut  and  ready  to  can 
make  syrup  with  two  and  a half  pounds  of  sugar  and 
nearly  three  pints  of  water;  boil  syrup  five  minutes  and 
skim  or  strain  if  necessary;  then  add  the  fruit,  and  let 
it  boil  up ; have  cans  hot,  fill  and  shut  up  as  soon  as  pos- 
sible.  Use  the  best  white  sugar.  As  the  cans  cool  keep 
tightening  them  up. 

TO  CAN  QUINCES. 

Cut  the  quinces  into  thin  slices  like  apples  for  pies. 
To  one  quart  jarful  of  quince  take  a coffee-saucer  and  a 
half  of  sugar  and  a coffee-cup  of  water;  put  the  sugar 
and  water  on  the  fire,  and  when  boiling  put  in  the 
quinces;  have  ready  the  jars  with  their  fastenings,  stand 
the  jars  in  a pan  of  boiling  water  on  the  stove,  and  when 
the  quinoe  is  clear  and  tender  put  rapidly  into  the  jars, 
fruit  and  syrup  together.  The  jars  must  be  filled  so 
that  the  syrup  overflows,  and  fastened  up  tight  as  quickly 
as  possible. 

CANNING  TOMATOES. 

Scald  your  tci^dcoes,  remove  the  skins,  cut  in  small 
pieces,  put  in  a porcelain  kettle,  salt  to  taste,  and  boil 
fifteen  minutes;  have  tin  cans  filled  with  hot  water; 
pour  the  water  out  and  fill  with  tomatoes;  solder  tops 
on  immediately  with  shellac  and  rosin  melted  together. 

CANNED  CORN. 

Dissolve  an  ounce  of  tartaric  acid  in  half  teacup 


THE  EVERYDAY  COOK  BOOK. 


237 


water,  and  take  one  tablespoonful  to  two  quarts  of  sweet 
corn;  cook,  and  while  boiling  hot,  fill  the  cans,  which 
should  be  tin.  When  used  turn  into  a colander,  rinse 
with  cold  water,  add  a little  soda  and  sugar  while  cook- 
ing, and  season  with  butter,  pepper  and  salt. 


THE  EVERYDAY  COOK  BOOK. 


ICES,  ICE-CREAM,  CANDY. 


CURRANT  ICE. 

One  pint  of  currant-juice,  one  pound  of  sugar,  and 
pint  of  water;  put  in  freezer,  and  when  partly  frozen 
add  the  whites  of  three  eggs  well  beaten. 

STRAWBERRY  AND  RASPBERRY  ICE. 

One  quart  of  berries.  Extract  the  juice  and  strain; 
one  pint  of  sugar,  dissolved  in  the  juice;  one  lemon, 
juice  only;  half  pint  water. 

ORANGE  AND  LEMON  ICES. 

The  rind  of  three  oranges  grated  and  steeped  a few 
moments  in  a little  more  than  a pint  of  water;  strain 
one  pint  of  this  on  a pound  of  sugar,  and  then  add  one 
pint  of  orange  or  lemon-juice;  pour  in  a freezer,  and 
when  half  frozen  add  the  whites  of  four  eggs  beaten  to 
a stiff  froth. 

ICE-CREAM. 

One  quart  of  new  milk,  two  eggs,  two  tablespoons 
of  corn  starch ; heat  the  milk  in  a dish  set  in  hot  water, 
then  stir  in  the  corn  starch  mixed  smooth  in  a little  of 
the  milk;  let  it  boil  for  one  or  two  minutes,  then  remove 
from  stove  and  cool,  and  stir  in  the  egg  and  hall  a pound 


THE  EVERYDAY  COOK  BOOK. 


239 


of  sugar.  If  to  be  extra  nice,  add  a pint  of  ricn  cream, 
and  one-fourth  pound  of  sugar,  strain  the  mixture  and 
when  cool  add  the  flavoring  and  freeze  as  follows : Pre- 
pare freezer  in  the  usual  manner;  turn  the  crank  one 
hundred  times,  then  pour  upon  the  ice  and  salt  a quart 
of  boiling  water  from  the  tea  kettle.  Fill  up  again  with 
ice  and  salt,  turn  the  crank  fifty  times  one  way  and 
twenty-five  the  other  (which  serves  to  scrape  the  cream 
from  sides  of  freezer);  by  this  time  it  will  turn  very 
hard,  indicating  that  the  cream  is  frozen  sufficiently. 

VANILLA  OR  LEMON  ICE-CREAM, 

Take  two  drachms  of  vanilla  or  lemon  peel,  one 
quart  of  milk,  half  a pound  of  sugar,  one  pint  of  cream 
and  the  yolks  of  three  eggs ; beat  the  yolks  well  and  stir 
them  with  the  milk,  then  add  the  other  ingredients;  set 
it  over  a moderate  fire  and  stir  it  constantly  with  a sil- 
ver spoon  until  it  is  boiling  hot,  then  take  out  the  lemon 
peel  or  vanilla  and  when  cold  freeze  it. 

STRAWBERRY  ICE-CREAM. 

Sprinkle  strawberries  with  sugar,  wash  well  and  rub 
through  a sieve;  to  a pint  of  the  juice  add  half  a pint  of 
good  cream;  make  it  very  sweet;  freeze,  and  when  be- 
ginning to  set,  stir  lightly  one  pint  of  cream  whipped, 
and  lastly  a handful  of  whole  strawberries,  sweetened. 
It  may  then  be  put  in  a mold  and  imbedded  in  ice,  or 
kept  in  the  freezer;  or  mash  with  a potato  pounder  in  an 
earthen  bowl  one  quart  of  strawberries  with  one  pound 
of  sugar,  rub  it  through  a colander,  add  one  quart  of 
sweet  cream  and  freeze.  Or,  if  not  in  the  strawberry 
reason,  use  the  French  bottled  strawberries  (or  any 


240 


THE  EVERYDAY  COOK  BOOK. 


canned  ones),  mix  juice  with  half  a pint  of  cream,  sweeten 
and  freeze;  when  partially  set,  add  whipped  cream  and 
strawberries. 

CHOCOLATE  ICE-CREAM. 

Take  six  ounces  of  chocolate,  a pint  of  cream,  half 
a pint  of  new  milk  and  half  a pint  of  sugar.  Rub  the 
chocolate  down  into  the  milk  and  mix  thoroughly,  add- 
ing the  cream  and  sugar.  The  milk  should  be  heated 
almost  to  boiling.  Heat  until  it  thickens,  stirring  con- 
stantly. Strain  and  set  aside  to  cool,  afterwards  freeze. 
This  makes  perhaps  the  most  favorite  of  ice  creams. 

CREAM  CANDIES. 

Three  and  one-half  pounds  of  sugar  to  one  and  one- 
half  pints  of  water;  dissolve  in  the  water  before  putting 
with  the  sugar  one-quarter  of  an  ounce  of  fine  white 
gum-arabic,  and  when  added  to  the  sugar  put  in  one  tea- 
spoon of  cream  of  tartar.  The  candy  should  not  be  boiled 
quite  to  the  brittle  stage.  The  proper  degree  can  be 
ascertained  if,  when  a small  skimmer  is  put  in  and  taken 
out,  when  blowing  through  the  holes  of  the  skimmer, 
the  melted  sugar  is  forced  through  in  feathery  filaments; 
remove  from  the  fire  at  this  point,  and  rub  the  syrup 
against  the  sides  of  the  dish  with  an  iron  spoon.  If  it  is 
to  be  a chocolate  candy,  add  two  ounces  of  chocolate  finely 
sifted  and  such  flavoring  as  you  may  prefer,  vanilla,  rolls 
or  orange.  If  you  wish  to  make  cocoanut  candy,  add 
this  while  soft  and  stir  until  cold. 

PINEAPPLE  ICE-CREAM. 

Three  pints  of  cream,  two  large  ripe  pineapples,  two 


THE  EVERYDAY  COOK  HOOK. 


241 


pounds  powdered  sugar;  slice  the  pineapples  thin,  scat- 
ter the  sugar  between  the  slices,  cover  and  let  the  fruit 
stand  three  hours,  cut  or  chop  it  up  in  the  syrup  and 
strain  through  a hair  sieve  or  double  bag  of  coarse  lace; 
beat  gradually  into  the  cream,  and  freeze  as  rapidly  as 
possible.  Reserve  a few  pieces  of  pineapple  unsugared, 
cut  into  square  bits  and  stir  through  cream  when  half 
frozen,  first  a pint  of  well- whipped  cream  and  then  the 
fruit.  Peach  ice-cream  may  be  made  in  the  same  way. 

ITALIAN  CREAM. 

Put  one  ounce  of  soaked  isinglass,  six  ounces  of 
loaf-sugar,  half  a stick  of  vanilla,  and  one  pint  of  milk 
into  a saucepan ; boil  slowly ; and  stir  all  the  time  until 
the  isinglass  is  dissolved;  strain  the  mixture,  and 
when  a little  cool  mix  with  a pint  of  thick  cream.  Beat 
thoroughly  until  it  thickens.  Pour  into  large  or  indi- 
vidual molds,  and  put  in  ice-box  until  wanted. 

TO  MAKE  BARLEY-SUGAR. 

To  every  pound  of  sugar  allow  one-half  pint  of 
water,  one-half  the  white  of  an  egg.  Put  the  sugar  into 
a well-tinned  saucepan,  with  the  water,  and  when  the 
former  is  dissolved,  set  it  over  a moderate  fire,  adding 
the  well-beaten  egg  before  the  mixture  gets  warm,  and 
stir  it  well  together.  TV  hen  it  boils,  remove  the  scum 
as  it  rises,  and  keep  it  boiling  until  no  more  appears,  and 
the  syrup  looks  perfectly  clear;  then  strain  it  through  a 
fine  sieve  or  muslin  bag,  and  put  it  back  into  the  sauce- 
pan. Boil  it  again  like  caramel,  until  it  is  brittle  when 
a little  is  dropped  into  a basin  of  cold  water;  it  is  then 
sufficiently  boiled.  Add  a little  lemon.juice  and  a few 


442 


THE  EVERYDAY  COOK  BOOK, 


drops  of  the  essence  of  lemon,  and  let  it  stand  for  a min- 
ute  or  two.  Have  ready  a marble  slab  or  large  dish  rub- 
bed over  with  salad  oil,  pour  the  sugar  on  it,  and  cut  it 
into  strips  with  a pair  of  scissors;  these  strips  should 
then  be  twisted,  and  the  barley-sugar  stored  away  in  a 
very  dry  place.  It  may  be  formed  into  lozenges  or  drops, 
by  dropping  tin  sugar  in  a very  small  quantity  at  a time 
on  to  the  oiled  slab  or  dish. 

TO  MAKE  EVERTON  TOFFEE. 

One  pound  of  powdered  loaf-sugar,  one  teacupful  of 
water,  one-quarter  pound  of  butter,  six  drops  of  essence 
of  lemon.  Put  the  water  and  sugar  into  a brass  pan,  and 
beat  the  butter  to  a cream.  When  the  sugar  is  dissolved, 
add  the  butter,  and  keep  stirring  the  mixture  over  the 
fire  until  it  sets  when  a little  is  poured  on  a buttered 
dish;  and  just  before  the  toffee  is  done  add  the  essence 
of  lemon.  Butter  a dish  of  tin,  pour  on  it  the  mixture, 
and  when  cool  it  will  easily  separate  from  the  dish.  But- 
ter-Scotch, an  excellent  thing  for  coughs,  is  made  with 
brown,  instead  of  white  sugar,  omitting  the  water,  and 
flavored  with  one-half  ounce  of  finger.  It  is  made  in 
the  same  manner  as  toffee. 

COCOANUT  DROPS. 

To  one  grated  cocoanut  add  half  its  weight  of  sugar 
and  the  white  of  one  egg,  cut  to  a stiff  froth;  mix 
thoroughly  and  drop  on  buttered  white  paper  or  tin 
sheets.  Bake  fifteen  minutes. 

MOLASSES  CANDY. 

One  cup  of  molasses,  two  ,uos  of  sugar,  ons  table 


THE  EVERYDAY  COOK  BOOK. 


243 


spoon  vinegar,  a little  butter  and  vanilla,  boil  ten  minutes, 
then  cool  it  enough  to  pull. 

CHOCOLATE  CARAMELS. 

Two  cups  of  brown  sugar,  one  cup  molasses,  one  cup 
chocolate  grated  fine,  one  cup  of  boiled  milk,  one  table- 
spoon of  flour;  butter  the  size  of  a large  English  walnut; 
let  it  boil  slowly  and  pour  on  flat  tins  to  cool;  mark  off 
while  warm. 

LEMON  CANDY. 

Put  into  a kettle  three  and  a half  pounds  of  sugar, 
one  and  one-half  pints  of  water  and  one  teaspoonful  of 
cream  of  tartar.  Let  it  boil  until  it  becomes  brittle 
when  dropped  in  cold  water;  when  sufficiently  done,  take 
off  the  fire  and  pour  in  a shallow  dish  which  has  been 
greased  with  a little  butter.  When  this  has  cooled  so 
that  it  can  be  handled,  add  a teaspoon  of  tartaric  acid 
and  the  same  quantity  of  extract  of  lemon,  and  work 
them  into  the  mass.  The  acid  must  be  fine  and  free 
from  lumps.  Work  this  in  until  evenly  distributed,  and 
no  more,  as  it  will  tend  to  destroy  the  transparency  of 
the  candy.  This  method  may  be  used  for  preparing  all 
other  candies,  as  pineapple,  etc., using  different  flavors. 


244 


THE  E VEBYDA  Y COOK  BOOK. 


DRINKS. 


TO  MAKE  GREEN  TEA. 

Have  ready  a kettle  of  water  boiling  fast,  pour  some 
into  the  teapot,  let  it  remain  for  a few  minutes,  then 
throw  it  out;  measure  a teaspoonful  of  tea  for  each  two 
persons,  put  it  in  the  pot,  pour  on  it  about  a gill  of  boil- 
ing water,  cover  it  close  for  five  minutes,  then  fill  it  up; 
have  a covered  pitcher  of  boiling  water  with  it;  when  two 
cups  are  poured  from  it,  fill  it  up;  you  will  thus  keep 
the  strength  good  and  equal.  If  the  company  is  large,  it 
is  best  to  have  some  of  the  tea  drawn  in  the  covered 
pitcher,  and  replenish  the  teapot  or  urn  when  it  is 
exhausted. 

TO  MAKE  BLACK  TEA. 

Make  as  directed  for  green  tea. 

ICED  TEA. 

Prepare  tea  in  the  morning,  making  it  stronger  and 
sweeter  than  usual;  strain  and  pour  into  a clean  stone 
jug  or  glass  bottle,  and  -set  aside  in  the  ice-chest  until 
ready  to  use.  Drink  from  goblets  without  cream.  Serve 
ice  broken  in  small  pieces  on  a platter  nicely  garnished 
with  well-washed  grape  leaves.  Iced  tea  may  be  pre- 
pared from  either  green  or  black  alone,  but  it  is  consid- 


T/IE  EVERYDAY  COOK  BOOK. 


245 


ered  an  improvement  to  mix  the  two.  Tea  made  like 
that  for  iced  tea  (or  that  left  in  the  teapot  after  a meal) 
with  sugar  to  taste,  a slice  or  two  of  lemon,  a little  of 
the  juice,  and  some  pieces  of  cracked  ice,  makes  a de- 
lightful drink.  Serve  in  glasses. 

TO  MAKE  COFFEE. 

Take  a good-sized  cupful  of  ground  coffee,  and  pour 
into  a quart  of  boiling  water,  with  the  white  of  an  egg 
and  the  crushed  shell.  Stir  well  together,  adding  a half- 
cupful of  cold  water  to  clear.  Put  into  the  coffee-boiler 
and  boil  for  about  a quarter  of  an  hour;  after  standing 
for  a little  while  to  settle,  pour  into  your  coffeepot,  which 
should  be  well  scalded,  and  send  to  the  table.  The  coffee 
should  be  stirred  as  it  boils.  To  make  coffee  an  lait , take 
a pint  each  of  hot  made  coffee  and  boiling  milk;  strain 
through  thin  muslin  into  coffeepot,  to  get  rid  of  the 
grounds,  and  serve  hot. 

CHOCOLATE. 

Take  six  tablespoons  scraped  chocolate,  or  three  of 
chocolate  and  three  of  cocoa,  dissolve  in  a quart  of  boil- 
ing water,  boil  hard  fifteen  minutes,  add  one  quart  of  rich 
milk,  let  scald  and  serve  hot;  this  is  enough  for  six  per- 
sons. Cacoa  can  be  made  after  this  recipe.  Some  boil 
either  cocoa  or  chocolate  only  one  minute  and  then  serve, 
while  others  make  it  the  day  before  using,  boiling  it  for 
one  hour,  and  when  cool  skimming  off  the  oil,  and  when 
wanted  for  use,  heat  it  to  the  boiling  point  and  add  the 
milk.  In  this  way  it  is  equally  good  and  much  more 
wholesome.  Cocoa  is  from  the  seed  of  the  fruit  of  a 
email  tropical  tree.  There  are  several  forms  in  which  it 


5246 


THE  EVERYDAY  COOK  BOOK. 


is  sold,  the  most  nutritious  and  convenient  being  choco- 
late, the  next  cocoa,  then  cocoa  nibs,  and  last  coco&  shells. 
The  ground  bean  is  simply  cocoa;  ground  fine  and  mixed 
with  sugar  it  is  chocolate;  the  beans  broken  into  bits  are 
“nibs.”  The  shells  are  the  shells  of  the  bean,  usually 
removed  before  grinding.  The  beans  are  roasted  likr 
coffee,  and  ground  between  hot  rollers. 

LEMON  SYRUP. 

Take  the  juice  of  twelve  lemons,  grate  the  rind  of 
six  in  it,  let  it  stand  over  night,  then  take  six  pounds  of 
white  sugar,  and  make  a thick  syrup.  When  it  is  quite 
cool,  strain  the  juice  into  it,  and  squeeze  as  much  oil 
from  the  grated  rind  as  will  suit  the  taste.  A table- 
spoonful in  a goblet  of  water  will  make  a delicious  drink 
on  a hot  day,  far  superior  to  that  prepared  from  the  stuff 
commonly  sold  as  lemon  syrup. 

STRAWBERRY  SYRUP. 

Take  fine  ripe  strawberries,  crush  them  in  a cloth, 
and  press  the  juice  from  them;  to  each  pint  of  it  put  a 
pint  of  simple  syrup,  boil  gently  for  one  hour,  then  let  it 
become  cold,  and  bottle  it;  cork  and  seal  it.  When 
served  reduce  it  to  taste  with  water,  set  it  on  ice,  and 
serve  in  small  tumblers  half  filled. 

RASPBERRY  SYRUP. 

Make  as  directed  for  strawberry. 

STRAWBERRY  SHERBET. 

Take  fourteen  ounces  of  picked  strawberries,  crush 


THE  EVERYDAY  COOK  BOOK. 


24? 


them  in  a mortar,  then  add  to  them  a quart  of  water; 
pour  this  into  a basin,  with  a lemon  sliced,  and  a tea- 
spoonful of  orange-flower  water;  let  it  remain  for  two  or 
three  hours.  Put  eighteen  ounces  of  sugar  into  another 
basin,  cover  it  with  a cloth,  through  which  pour  the 
strawberry-juice;  after  as  much  has  run  through  as  will, 
gather  up  the  cloth,  and  squeeze  out  as  much  juice  as 
possible  from  it;  when  the  sugar  is  all  dissolved,  strain 
it  again;  set  the  vessel  containing  it  on  ice,  until  ready 
to  serve. 

RASPBERRY  VINEGAR. 

To  four  quarts  of  red  raspberries,  put  enough  vinegar 
to  cover,  and  let  them  stand  twenty-four  hours ; scald  and 
strain  it;  add  a pound  of  sugar  to  one  pint  of  juice;  boil 
it  twenty  minutes  and  bottle;  it  is  then  ready  for  use 
and  will  keep  years.  To  one  glass  of  water  add  a great 
spoonful.  It  is  much  relished  by  the  sick.  Very  nice. 

LEMONADE . 

Take  half  a pound  of  loaf  sugar  and  reduce  it  to  a 
syrup  with  one  pint  of  water;  add  the  rind  of  five  lem- 
ons and  let  stand  an  hour;  remove  the  rinds  and  add  the 
strained  juice  of  the  lemons ; add  one  bottle  of  “Apol- 
linaris”  water,  and  a block  of  ice  in  centre  of  bowl. 
Peel  one  lemon  and  cut  it  up  into  thin  slices,  divide  each 
slice  in  two,  and  put  in  lemonade.  Claret  or  fine  cor- 
dials may  be  added  if  desired.  Serve  with  a piece  of 
lemon  in  each  glass. 

EGG-NOG-. 

Whip  the  whites  and  yolks  of  six  eggs  into  a stiff 
cream,  adding  a half  cupful  of  sugar.  Pour  into  a quart 


THE  EVERYDAY  COOK  BOOK. 


' * 


US 


of  rich  milk,  adding  a half  pint  of  good  brandy  and  a 
little  flavoring  of  nutmeg.  Stir  up  and  thoroughly  mix 
the  ingredients  and  add  the  whites  of  three  additional  ' 
eggs  well  whipped. 

RAISIN  WINE 

Take  two  pounds  of  raisins,  seed  and  chop  them,  a 
lemon,  a pound  of  white  sugar  and  about  two  gallons  of 
boiling  water.  Pour  into  a stone  jar  and  stir  daily  for 
six  or  eight  days.  Strain,  bottle,  and  put  in  a cool  place 
for  ten  days  or  so,  when  the  wine  will  be  ready  for  use. 

CURRANT  WINE. 

The  currants  should  be  quite  ripe.  Stem,  mash  and 
strain  them,  adding  a half  pint  of  water,  and  less  than  a 
pound  of  sugar  to  a quart  of  the  mashed  fruit.  Stir  well 
up  together  and  pour  into  a clean  cask,  leaving  the  bung- 
hole  open  or  covered  with  a piece  of  lace.  It  should 
stand  for  a month  to  ferment,  when  it  will  be  ready  for 
bottling. 

GINGER  WINE. 

One-half  pound  of  cinnamon  bark,  four  ounces  of 
pimento,  two  ounces  of  mace,  three-quarters  of  an  ounce 
of  capsicum,  three-quarters  of  a pouud  of  ginger  root, 
five  gallons  of  alcohol ; macerate  and  strain  or  filter  after 
standing  fifteen  days.  Now  make  syrup,  thirty  pounds 
of  white  sugar,  half  pound  tartaric  acid,  one  and  a half 
pounds  of  cream  tartar  dissolved  with  warm  water,  clar- 
ify with  whites  of  two  eggs,  and  add  soft  water  to  make 
forty  gallons.  Color  with  cochineal,  and  let  it  stand  six 
months  before  use. 


THE  EVEKYDAY  COOK  BOOK. 


249 


FINE  MILK  PUNCH. 

Pare  off  the  yellow  rind  of  four  large  lemons,  and 
steep  it  for  twenty-four  hours  in  a quart  of  brandy  or 
rum.  Then  mix  with  it  the  juice  of  the  lemons,  a pound 
and  a half  of  loaf  sugar,  two  grated  nutmegs  and  a quart 
of  water.  Add  a quart  of  rich,  unskimmed  milk  made 
boiling  hot,  and  strain  the  whole  through  a jelly-bag. 
You  may  either  use  it  as  soon  as  it  is  cold,  or  make  a 
larger  quantity  (in  the  above  proportion),  and  bottle  it. 
It  will  keep  several  months. 

CLARET  CUP. 

One  quart  bottle  of  claret,  one  bottle  of  soda  water, 
one  lemon  cut  very  thin,  four  tablespoons  of  powdered 
sugar,  quarter  of  a teaspoon  of  grated  nutmeg,  one  liquor 
glass  of  brandy,  one  wineglass  sherry  wine.  Half  an  hour 
before  it  is  to  be  used,  put  in  a large  piece  of  ice,  so  that 
it  may  get  perfectly  cold. 

ROMAN  PUNCH. 

Grate  the  yellow  rinds  of  four  lemons  and  tWG 
oranges  upon  two  pounds  of  loaf-sugar.  Squeeze  on  the 
juice  of  the  lemons  and  oranges;  cover  it,  and  let  it  stand 
till  next  day.  Then  strain  it  through  a sieve,  add  a bot- 
tle of  champagne,  and  the  whites  ot  eight  eggs  beaten  to 
a froth.  You  may  freeze  it  or  not. 

CREAM  NECTAR, 

Dissolve  two  pounds  of  crushed  sugar  in  three  quarts 
of  water;  boil  down  to  two  quarts;  drop  in  the  white  of 
an  egg  while  boiling;  then  strain,  and  put  in  the  tarteic 


250 


THE  EVERYDAY  COOK  BOOK. 


acid;  when  cold  drop  in  the  lemon  to  your  taste;  then 
bottle  and  cork.  Shake  two  or  three  times  a day. 

RED-CURRANT  CORDIAL. 

To  two  quarts  of  red-currants  prut  one  quart  of  whis- 
key; let  it  stand  twenty-four  hours,  then  bruise  and  strain 
through  a flannel  bag.  To  every  two  quarts  of  this 
liquor,  add  one  pound  of  loaf-sugar,  add  quarter  of  a 
pound  of  ginger  well  bruised  and  boiled ; let  the  whole 
stand  to  settle,  then  strain  or  filter ; bottle  and  cork,  seal 
the  corks  tightly.  It  is  an  improvement  to  have  half 
red-raspberry  juice  if  the  flavor  is  liked.  The  above  is 
fit  for  use  in  a month. 

ELDERBERRY  SYRUP. 

Take  elderberries  perfectly  ripe,  wash  and  strain 
them,  put  a pint  of  molasses  to  a pint  of  the  juice,  boil 
it  twenty  minutes,  stirring  constantly,  when  cold  add  to 
each  quart  a pint  of  French  brandy;  bottle  and  cork  it 
tight.  It  is  an  excellent  remedy  for  a cough. 


THE  EVERYDAY  COOK  BOOK. 


251 


INVALID  COOKERY. 


PORT  WINE  JELLY. 

Melt  in  a L tie  warm  water  an  ounce  of  isinglass; 
stir  it  into  a pint  of  port  wine,  adding  two  ounces  of 
sugar  candy,  an  ounce  of  gum-arabic  and  half  a nutmeg 
grated.  Mix*  all  well  and  boil  it  ten  minutes,  or  till 
everything  is  thoroughly  dissolved ; then  strain  it  through 
muslin  and  set  it  away  to  got  cold. 

TAPIOCA  JELLY. 

Wash  the  tapioca  carefully  in  two  or  three  waters, 
then  soak  it  for  five  or  six  hours,  simmer  it  then  in  a 
stewpan  until  it  becomes  quite  clear,  add  a little  of  the 
juice  of  a lemon,  wine  if  desired. 

ARROWROOT  WINE  JELLY. 

One  cup  boiling  water,  two  heaping  teaspoons  arrow- 
root,  two  heaping  teaspoons  white  sugar,  one  tablespoon- 
ful brandy  or  three  tablespoonfuls  of  wine.  An  excel' 
lent  corrective  to  weak  bowels. 

JELLIED  CHICKEN. 

Cook  six  chickens  in  a small  quantity  of  water  until 
the  meat  will  part  from  the  bone  easily;  season  to  taste 
with  salt  and  pepper.  Just  as  soon  as  cold  enough  to 


252 


THE  EVERYDAY  COOK  BOOK. 


handle,  remove  bones  and  skin;  place  meat  in  a deep  pan 
or  mold  just  as  it  comes  from  the  bone,  using  gizzard, 
liver  and  heart,  until  the  mold  is  nearly  full.  To  the 
water  left  in  the  kettle  add  three-fourths  of  a box  of 
Cox’s  gelatine  (some  add  juice  ot  lemon)  dissolved  in  a 
little  warm  water,  and  boil  until  it  is  reduced  to  a little 
less  than  a quart,  pour  over  the  chicken  in  the  mold, 
leave  to  cool,  cut  with  a very  sharp  knife  and  serve.  The 
slices  will  not  easily  break  up  if  directions  are  followed. 

CHICKEN  BROTH. 

Half  fowl  or  the  inferior  joints  of  a whole  one,  one 
quart  of  water,  one  blade  of  mace,  half  onion,  a small 
bunch  of  sweet  herbs,  salt  to  taste,  ten  peppercorns.  If 
a young  one  be  used  for  this  broth,  the  inferior  joints 
may  be  put  in  the  broth,  and  the  best  pieces  reserved  for 
dressing  in  some  other  manner.  Put  the  fowl  into  a 
saucepan  with  all  the  ingredients  and  simmer  gently  for 
one  and  a half  hours,  carefully  skimming  the  broth  well. 
When  done,  strain  and  put  by  in  a cool  place  until 
wanted;  then  take  all  the  fat  off  the  top,  warm  up  as 
much  as  may  be  required,  and  serve.  This  broth  is,  of 
course,  only  for  those  invalids  whose  stomachs  are  strong 
enough  to  digest  it,  with  a flavoring  of  herbs,  etc.  It 
may  be  made  in  the  same  manner  as  beef  tea,  with  water 
and  salt  only,  but  the  preparation  will  be  but  tasteless 
and  insipid.  When  the  invalid  cannot  digest  this  chicken 
broth  with  the  flavoring,  we  would  recommend  plain  beef 
tea  in  preference  to  plain  chicken  tea,  which  it  would  be 
without  the  addition  of  herbs,  onions,  etc. 

TO  MAKE  GRUEL. 

One  tablespoonful  of  Robinson’s  patent  groats, 


THK  EVKBYDAY  COOK  BOOK. 


263 


two  tablespoonfnls  of  cold  water,  one  pint  of  boiling 
water.  Mix  the  prepared  groats  smoothly  with  the  cold 
water  in  a basin,  pour  over  them  the  boiling  water,  stir- 
ring it  all  the  time.  Put  it  into  a very  clean  saucepan, 
boil  the  gruel  for  ten  minutes,  keeping  it  well  stirred ; 
sweeten  to  taste  and  serve.  It  may  be  flavored  with  a 
sma’ll  piece  of  lemon  peel  by  boiling  it  in  the  gruel,  or  a 
little  grated  nutmeg  may  be  put  in;  but  in  these  matters 
the  taste  of  the  patient  should  be  consulted.  Pour  the 
gruel  in  a tumbler  and  serve.  When  wine  is  allowed  to 
the  invalid,  two  tablespoonfuls  of  sherry  or  port  make 
this  preparation  very  nice.  In  case  of  colds,  the  same 
quantity  of  spirits  is  sometimes  added  instead  of  wine. 

BARLEY  WATER, 

Put  a large  tablespoon ful  of  well- washed  pearl  bar- 
ley into  a pitcher,  pour  over  it  boiling  water,  cover  it  and 
let  it  remain  until  cold,  then  drain  off  the  water,  sweeten 
to  taste,  and,  it  liked,  add  the  juice  of  a lemon  and  grat- 
ed nutmeg. 

ARROWROOT  BL AN C-M AN G-E . 

Put  a quart  of  milk  to  boil,  take  an  ounce  of  Ber- 
muda arrowroot  ground  fine,  make  it  a smooth  batter  with 
cold  milk,  add  a teaspoonful  of  salt;  when  the  milk  is 
boiling  hot  stir  the  batter  into  it,  continue  to  stir  it  over 
a gentle  fire  (that  it  may  not  be  scorched)  for  three  or 
four  minutes;  sweeten  to  taste  with  double  refined  sugar 
and  flavor  with  lemon  extract  or  orange  flour  water,  or 
boil  a stick  of  cinnamon  or  vanilla  bean  in  the  milk  be- 
fore putting  in  the  arrowroot;  dip  a mold  into  cold 
water,  strain  the  blanc-mange  through  a muslin  into  the 


254 


THE  EVERYDAY  COOK  BOOK. 


mold,  when  perfectly  cold  turn  it  out;  serve  currant  jelly 
or  jam  with  it. 

LEMONADE  FOR  INVALIDS. 

One-half  a lemon,  lump  sugar  to  taste,  one  pint  of 
boiling  water.  Pare  off  the  rind  of  the  lemon  thinly, 
cut  the  lemon  into  two  or  three  thick  slices  and  remove 
as  much  as  possible  of  the  white  outside  pith  and  all  the 
pips.  Put  the  slices  of  lemon,  the  peel  and  lump  sugar 
into  a jug,  pour  over  the  boiling  water,  cover  it  closely 
and  in  two  hours  it  will  be  fit  to  drink.  It  should  either 
be  strained  or  poured  off  from  the  sediment. 

MUTTON  BROTH. 

Is  frequently  ordered  as  a preparation  for  invalids.  For 
the  sick-room  such  broth  must  be  made  as  plainly  as 
possible,  and  so  as  to  secure  the  juice  of  the  meat.  Boil 
slowly  a couple  of  pounds  of  lean  mutton  for  two  hours, 
skim  it  very  carefully  as  it  simmers,  and  do  not  put  in 
very  much  salt.  If  the  doctor  permits,  some  vegetable 
as  seasoning  may  be  added,  and  for  some  broths  a little 
fine  barley  or  rice  is  added. 

FLAX  SEED  LEMONADE. 

Four  tablespoons  flax  seed  (whole),  one  quart  boiling 
water  poured  on  the  flax  seed,  juice  of  two  lemons,  leav- 
ing out  the  peel;  sweeten  to  taste;  stew  three  hours  in  a 
covered  pitcher.  If  too  thick,  put  in  cold  water  with  the 
lemon  juice  and  sugar.  Ice  for  drinking.  It  is  splendid 
for  colds. 

ARROWROOT. 

This  is  very  nourishing  and  light,  either  for  invalids 


THE  EVERYDAY  COOK  BOOK.  255 

or  infants;  make  it  with  milk  or  water;  put  a pint  of 
either  into  a stewpan,  make  it  boiling  hot,  add  a salt- 
spoonful  of  salt,  put  a heaped  teaspoonful  of  ground 
Bermuda  arrowroot  into  a cup,  make  it  smooth  with  cold 
milk,  stir  it  into  the  stewpan  and  let  it  simmer  for  two 
or  three  minutes;  then  turn  it  into  a bowl,  sweeten  and 
grate  nutmeg  over,  if  liked;  should  it  be  preferred  thin, 
use  less  arrowroot.  This  should  be  made  only  as  much 
as  is  wanted  at  a time,  since  it  will  become  as  thin  as 
water  if  heated  over. 

STEWED  RABBITS  IN  MILK 

Two  very  young  rabbits,  not  nearly  half  grown ; one 
and  one-half  pints  of  milk,  one  blade  of  mace,  one  des- 
sertspoonful of  flour,  a little  salt  and  Cayenne.  Mix  the 
flour  very  smoothly  with  four  tablespoonfuls  of  the  milk, 
and  when  this  is  well-mixed,  add  the  remainder.  Cut  up 
the  rabbits  into  joints,  put  them  into  a stewpan  with  the 
milk  and  other  ingredients,  and  simmer  them  very  gentlf 
until  quite  tender.  Stir  the  contents  from  time  to  time, 
to  keep  the  milk  smooth  and  prevent  it  from  burning. 
Half  an  hour  will  be  sufficient  for  the  cooking  of  this 
dish. 

SLIPPERY-ELM  BARK  TEA. 

Break  the  bark  into  bits,  pour  boiling  water  over  it, 
cover  and  let  it  infuse  until  cold.  Sweeten,  ice,  and  take 
for  summer  disorders,  or  add  lemon-juice  and  drink  for  a 
bad  cold. 

BEEP  TEA. 

One  pound  of  lean  beef,  cut  into  small  pieces.  Put 
into  a jar  without  a drop  of  water;  cover  tightly,  and  set 


256 


THE  EVERYDAY  COOK  BOOK. 


in  a pot  of  cold  water.  Heat  gradually  to  a boil,  and 
continue  this  steadily  for  three  or  four  hours,  until  the 
meat  is  like  white  rags,  and  the  juice  all  drawn  out 
Season  with  salt  to  taste,  and  when  cold,  skim* 

EGG-  WINE. 

One  egg,  one  tablespoonful  and  one-half  glass  of 
cold  water,  one  glass  of  sherry,  sugar  and  grated  nutmeg 
to  taste.  Beat  the  egg,  mixing  with  it  a tablespoonful  of 
cold  water;  make  the  wine  and  water  hot,  but  not  boil- 
ing; pour  it  on  the  egg,  stirring  all  the  time.  Add  suffi- 
cient lump  sugar  to  sweeten  the  mixture,  and  a little 
grated  nutmeg;  put  all  into  a very  clean  saucepan,  set  it 
on  a gentle  fire,  and  stir  the  contents  one  way  until  they 
thicken,  but  do  not  allow  them  to  boil.  Serve  in  a glass 
with  snippets  of  toasted  bread  or  plain  crisp  biscuits. 
When  the  egg  is  not  warmed,  the  mixture  will  be  found 
easier  of  digestion,  but  it  is  not  so  pleasant  a drink. 

TOAST  WATER. 

Slices  of  toast,  nicely  browned,  without  a symptom 
of  burning.  Enough  boiling  water  to  cover  them.  Cover 
closely  and  let  them  steep  until  cold.  Strain  the  water, 
sweeten  to  taste,  and  put  a piece  ot  ice  in  each  glassful. 

ONION  GRUEL. 

Is  excellent  for  cold.  Slice  down  a few  onions  and  boil 
them  in  a pint  of  new  milk,  stir  in  a sprinkle  of  oatmeal 
and  a very  little  salt,  boil  till  the  onions  are  quite  tender* 
then  sup  rapidly  and  go  to  bed. 


THE  EVERYDAY  COOK  BOOK. 


267 


COSMETIQUES. 


UOMFLEXION  WASH. 

Put  in  a vial  one  drachm  of  benzoin  gum  in  powder, 
one  drachm  nutmeg  oil,  six  drops  of  orange-blossom  tea, 
or  apple-blossoms  put  in  half  pint  of  rain-water  and 
boiled  down  to  one  teaspoonful  and  strained,  one  pint  of 
sherry  wine.  Bathe  the  face  morning  and  night;  will 
remove  all  flesh  worms  and  freckles,  and  give  a beautiful 
complexion.  Or,  put  one  ounce  of  powdered  gum  of 
benzoin  in  pint  of  whiskey;  to  use,  put  in  water  in  wash- 
bowl till  it  is  milky,  allowing  it  to  dry  without  wiping. 
This  is  perfectly  harmless. 

TO  CLEAR  A TANNED  SKIN. 

Wash  with  a solution  of  carbonate  of  soda  and  a lit- 
tle lemon-juice;  then  with  Fuller’s  earth- water,  or  the 
juice  of  unripe  grapes. 

OIL  TO  MAKE  THE  HAIR  CURL. 

Olive  oil,  one  pound;  oil  of  organum,  one  drachm; 
oil  rosemary,  one  and  one-half  drachms. 

WRINKLES  IN  THE  SKIN. 

White  wax,  one  ounce;  strained  honey,  two  ounces; 


258 


THE  EVERYDAY  COOK  BOOK. 


juice  of  lily-bulbs,  two  ounces.  The  foregoing  melted 
and  stirred  together  will  remove  wrinkles. 

PEARL  WATER  FOR  THE  FACE. 

Put  half  a pound  best  Windsor  soap  scraped  fine  into 
half  a gallon  of  boiling  water ; stir  it  well  until  it  cools, 
add  a pint  of  spirits  of  wine  and  half  an  ounce  of  oil  of 
rosemary;  stir  well.  This  is  a good  cosmetique,  and 
will  remove  freckles. 

PEARL  DENTIFRICE. 

Prepare  chalk,  one-half  pound;  powdered  myrrh, 
two  ounces;  camphor,  two  drachms;  orris-root  powdered, 
two  ounces.  Moisten  the  camphor  with  alcohol  and  mix 
all  well  together. 

WASH  FOR  A BLOTCHED  FACE. 

Pose  water,  three  ounces;  sulphate  of  zinc,  one 
drachm;  mix.  Wet  the  face  with  it,  gently  dry  it  and 
then  touch  it  over  with  cold  cream,  which  also  gently 
dry  off. 

FACE  POWDER. 

Take  of  wheat  starch,  one  pound;  powdered  orris- 
root,  three  ounces;  oil  of  lemon,  thirty  drops;  oil  of 
bergamot,  oil  of  cloves,  each  fifteen  drops.  Rub  thor- 
oughly together. 

BANDOLINE. 

To  one  quart  of  rose-water  add  an  ounce  and  a half 
of  gum  tragacanth;  let  it  stand  forty-eight  hours,  fre- 
quently straining  it,  then  strain  through  a coarse  linen 
doth;  let  it  stand  two  days,  and  again  strain;  add  to  it 


THE  EVERYDAY  COOK  BOOK. 


250 


a drachm  of  oil  of  roses;  used  by  ladies  dressing  their 
hair,  to  make  it 'lie  in  any  position. 

A GOOD  WASH  FOR  THE  HAIR. 

One  pennyworth  of  borax,  half  a pint  of  olive-oiL 
one  pint  of  boiling  water. 

Mode : Pour  the  boiling  water  over  the  borax  and  oil  a 
let  it  cool ; then  put  the  mixture  into  a bottle.  Shake  it  be- 
fore using,  and  apply  it  with  a flannel.  Camphor  and  borax, 
dissolved  in  boiling  water  and  left  to  cool,  make  a very 
good  wash  for  the  hair;  as  also  does  rosemary  water 
mixed  with  a little  borax.  After  using  any  of  these 
washes,  when  the  hair  becomes  thoroughly  dry,  a little 
pomatum  or  oil  should  be  rubbed  in,  to  make  it  smooth 
and  glossy. 


260 


THE  EVERYDAY  COOK  BOOK. 


MISCELLANEOUS. 


AN  EXCELLENT  HARD  SOAP. 

Pour  twelve  quarts  soft  boiling  water  on  two  and 
one-half  pounds  of  unslacked  lime;  dissolve  five  pounds 
sal  soda  in  twelve  quarts  soft  hot  water;  then  mix  and 
let  them  remain  from  twelve  to  twenty-four  hours.  Pour 
off  all  the  clear  fluid,  being  careful  not  to  allow  any  of 
the  sediment  to  run  off;  boil  three  and  one- half  pounds 
clean  grease  and  three  or  four  ounces  of  resin  in  the 
above  lye  till  the  grease  disappears;  pour  into  a box  and 
let  it  stand  a day  to  stiffen  and  then  cut  in  bars.  It  is 
as  well  to  put  the  lime  in  all  the  water  and  then  add  the 
soda.  After  pouring  off  the  fluid,  add  two  or  three  gal- 
lons of  water  and  let  it  stand  with  the  lime  and  soda 
dregs  a day  or  two.  This  makes  an  excellent  washing 
fluid  to  boil  or  soak  the  clothes  in,  with  one  pint  in  a 
boiler  of  water. 

TO  WASH  WOOLEN  BLANKETS. 

Dissolve  soap  enough  to  make  a good  suds  in  boil- 
ing water,  add  a tablespoon  of  aq1  a ammonia;  when 
scalding  hot,  turn  over  your  blankets.  If  convenient, 
use  a pounder,  or  any  way  to  work  thoroughly  through 
the  suds  without  rubbing  on  a board.  Rinse  well  in  hot 


THE  EVERYDAY  COOK  BOOK. 


261 


water.  There  is  usually  soap  enough  from  the  first  suds 
to  make  the  second  soft;  if  not,  add  a little  soap  and 
ammonia ; and  after  being  put  through  the  wringer  let 
two  persons,  standing  opposite,  pull  them  into  shape; 
dry  in  the  sun.  White  flannels  may  be  washed  in  the 
same  way  without  shrinking.  Calicoes  and  other  colored 
fabrics  can,  before  washing,  be  advantageously  soaked  for 
a time  in  a pail  of  water  to  which  a spoonful  of  ox  gall 
has  been  added.  It  helps  to  keep  the  color.  A teacup 
of  lye  to  a pail  of  water  will  improve  the  color  of  black 
goods  when  necessary  to  wash  them,  and  vinegar  in  the 
rinsing  water  of  pink  or  green  will  brighten  those  colors, 
as  will  soda  for  purple  and  blue. 

FOR  CLOTHES  THAT  FADE. 


One  ounce  sugar  of  lead  in  a pail  of  rain  water, 
over  night. 


LAMP-WICKS.  * 


Soak 


To  insure  a good  light,  wicks  must  be  changed  often, 
as  they  soon  become  clogged  and  do  not  permit  the  free 
passage  of  the  oil.  Soaking  wicks  in  vinegar  twenty-four 
hours  before  placing  in  lamp  insures  a clear  flame. 


TO  MAKE  OLD  CREPE  LOOK  NEARLY 
EQUAL  TO  NEW. 

Place  a little  water  in  a teakettle  and  let  it  boil  until 
there  is  plenty  of  steam  from  the  spout;  then,  holding 
the  crepe  in  both  hands,  pass  it  to  and  fro  several  times 
through  the  steam,  and  it  will  be  clean  and  nearly  equal 
to  new. 

A CEMENT  FOR  STOVES. 

If  the  stove  is  cracked,  a good  cement  is  made  for 


' : ^ . ■■ : ■ ■ ■■' t-  i vTOITy  »*p  , •'■  ‘7'^W'W  •• 

262  THE  EVERYDAY  COOK  BOOK. 

it  as  follows:  Wood  ashes  and  salt  in  equal  proportions, 
reduced  to  a paste  with  cold  water,  and  filled  in  the 
cracks  when  the  stove  is  cool.  It  will  soon  harden. 

TO  CLEAN  KID  GLOVES. 

Hub  with  very  slightly  damp  bread  crumbs.  If  not 
effectual,  scrape  upon  them  dry  Fuller’s  earth  or  French 
chalk  when  on  the  hands,  and  rub  them  quickly  together 
in  all  directions.  Do  this  several  times.  Or  put  gloves 
of  a light  color  on  the  hands  and  wash  the  hands  in  a basin 
of  spirits  of  hartshorn.  Some  gloves  may  be  washed  in  a 
strong  lather  made  of  soft  soap  and  warm  water  or  milk; 
or  wash  with  rice  pulp;  or  sponge  them  well  with  ter- 
pentine, and  hang  them  in  a warm  place  or  where  there 
is  a current  of  air,  and  all  smell  of  terpentine  will  be 
removed. 

STAINS  AND  SPOTS. 

Children’s  clothes,  table  linens,  towels,  etc.,  should 
be  thoroughly  examined  before  wetting,  as  soap-suds, 
washing  fluids,  etc.,  will  fix  almost  any  stain  past  re- 
moval. Many  stains  will  pass  away  by  being  simply 
washed  in  pure  soft  water;  or  alcohol  will  remove, before 
the  articles  have  been  in  soap-suds,  many  stains.  Iron- 
mold,  mildew,  or  almost  any  similar  spot,  can  be  taken 
out  by  dipping  in  diluted  citric  acid;  then  cover  with 
salt  and  lay  in  the  bright  sun  until  the  stain  disappears. 
If  of  long  standing,  it  may  be  necessary  to  repeat  the 
wetting  and  the  sunlight.  Be  careful  to  rinse  in  several 
waters  as  soon  as  the  stain  is  no  longer  visible.  Ink, 
fruit,  wine  and  mildew  stains  must  first  be  washed  in 
clear,  cold  water,  removing  as  much  of  the  spots  as  can 
be;  then  mix  one  teaspoonful  of  oxalic  acid  and  half  a 


THE  EVERYDAY  COOK  BOOK. 


263 


pint  of  rain  water.  Dip  the  stain  in  this  and  wipe  off 
in  clear  water.  Wash  at  once,  if  a fabric  that  will  bear 
washing.  A tablespoonful  of  white  currant  juice,  if  any 
can  be  had,  is  even  better  than  lemon.  This  preparation 
may  be  used  on  the  most  delicate  articles  without  injury. 
Shake  it  up  before  using  it,  and  be  careful  and  put  out  of 
the  reach  of  meddlers  or  little  folks,  as  it  is  poisonous. 

TO  REMOVE  GREASE  SPOTS. 

An  excellent  mixture  to  remove  grease  spots  from 
boys’  and  men’s  clothing  particularly,  is  made  of  four 
parts  alcohol  to  one  part  of  ammonia  and  about  half  as 
much  ether  as  ammonia.  Apply  the  liquid  to  the  grease 
spot,  and  then  rub  diligently  with  a sponge  and  clear 
water.  The  chemistry  of  the  r peration  seems  to  be  that 
the  alcohol  and  ether  dissolve  the  grease,  and  the  ammo- 
nia forms  a soap  with  it  which  is  washed  out  with  the 
water.  The  result  is  much  more  satisfactory  than  when 
something  is  used  which  only  seems  to  spread  the  spot 
and  make  it  fainter,  but  does  not  actually  remove  it.  If 
oil  is  spilt  on  the  carpet,  and  you  immediately  scatter 
corn  meal  over  it,  the  oil  will  be  absorbed  by  it.  Oil  may 
also  be  removed  from  carpets  on  which  you  do  not  dare 
to  put  ether  or  ammonia,  by  laying  thick  blotting  paper 
over  it  and  pressing  a hot  flat-iron  on  it.  Repeat  the 
eration  several  times,  using  a clean  paper  each  time. 

STAINS  ON  MARBLE. 

Iron-rust  stains  on  marble  can  usually  be  removed 
by  rubbing  with  lemon  juice.  Almost  all  other  stains 
may  be  taken  off  by  mixing  one  ounce  of  finely -pow- 
dered chalk,  one  of  pumice  stone  and  two  ounces  of  com- 


*4 


THE  EVERYDAY  COOK  BOOK. 


mon  soda.  Sift  these  together  througn  a fine  sieve  and 
mix  with  water.  When  thoroughly  mixed,  rub  this  mix- 
ture over  the  stains  faithfully  and  the  stains  will  disap- 
pear. Wash  the  marble  after  this  with  soap  and  water, 
dry  and  polish  with  a chamois  skin,  and  the  marble  will 
look  like  new. 


A thin  coating  of  three  parts  lard  melted  with  one 
part  resin,  applied  to  stoves  and  grates,  will  prevent  their 
rusting  in  summer. 

PAINT  OR  VARNISH. 

Oil  of  turpentine  or  benzine  will  remove  spots  of 
paint,  varnish  or  pitch  from  white  or  colored  cotton  or 
woolen  goods.  After  using  it  they  should  be  washed  in 
soap-suds. 

TO  REMOVE  INK  FROM  CARPETS. 

When  freshly  spilled,  ink  can  be  removed  from  car- 
pets by  wetting  in  milk.  Take  cotton  batting  and  soak 
up  all  the  ink  it  will  receive,  being  careful  not  to  let  it 
spread.  Then  take  fresh  cotton,  wet  in  milk,  and  sop  it 
up  carefully.  Repeat  this  operation,  changing  cotton 
and  milk  each  time.  After  most  of  the  ink  has  been 
taken  up  in  this  way,  with  fresh  cotton  and  clean,  rub 
the  spot.  Continue  till  all  disappears;  then  wash  the 
spot  in  clear  warm  water  and  a little  soap;  rinse  in  clear 
water  and  rub  till  nearly  dry.  If  the  ink  is  dried  in,  we 
know  of  no  way  that  will  not  take  the  color  from  the 
carpet  as  well  as  the  ink,  unless  the  ink  is  on  a white 
spot.  In  that  o*ise,  salts  of  lemon,  or  soft-soap,  starch 


THE  EVERYDAY  COOK  BOOK. 


265 


/ind  lemon  juice  will  remove  the  ink  as  easily  as  if  on 

cotton. 

TO  REMOVE  INK  FROM  PAPER. 

Put  one  pound  of  cloride  of  lime  to  four  quarts  of 
water.  Shake  well  together  and  let  it  stand  twenty -four 
hours;  then  strain  through  a clean  cotton  cloth.  Add 
one  teaspoonful  of  acetic  acid  to  one  ounce  of  this  pre- 
pared lime  water,  and  apply  to  the  blot,  and  the  ink  will 
disappear.  Absorb  the  moisture  with  blotting  paper. 
The  remainder  may  be  bottled,  closely  corked,  and  set 
aside  for  future  use. 


An  occasional  feed  of  hard  boiled  eggs  made  fine 
and  mixed  with  cracker  crumbs,  is  good  for  canary  birds. 
Feed  a couple  of  thimblefuls  at‘a  time. 

INK  ON  ROSEWOOD  OR  MAHOGANY. 

If  ink  has  been  unfortunately  spilled  on  mahogany, 
rosewood,  or  black  walnut  furniture,  put  half  a dozen 
drops  of  spirits  of  nitre  into  a spoonful  of  water,  and 
touch  the  stain  with  a feather  wet  in  this ; as  soon  as  the 
ink  disappears,  rub  the  place  immediately  with  a cloth 
ready  wet  in  cold  water,  or  the  nitre  will  leave  a white 
spot  very  difficult  to  remove.  If  after  washing  off  the 
nitre  the  ink  spot  till  lingers,  make  the  mixture  a little 
stronger  and  use  the  second  time,  and  never  forget  to 
wash  it  off  at  once. 

COAL  FIRE. 

If  your  coal  fire  is  low,  throw  on  a tablespoon  of 
salt,  and  it  will  help  it  very  much. 


266 


THE  EVERYDAY  COOK  BOOK. 


POLISH  FOR  BRIGHT  STOVES  AND  STEEL 
ARTICLES. 

One  t-ablespoonful  of  turpentine;  one  tablespoonful 
of  sweet  oil;  emery  powder.  Mix  the  turpentine  and 
sweet  oil  together,  stirring  in  sufficient  emery  powder  to 
make  the  mixture  of  the  thickness  of  cream.  Put  it  on 
the  article  with  a piece  soft  flannel,  rub  off  quickly 
with  another  piece,  then  polish  with  a little  emery  pow- 
der and  clean  leather. 

TO  PREVENT  PUMPS  FROM  FREEZING. 

Take  out  the  lower  valve  in  the  fall,  and  drive  a 
tack  under  it,  projecting  in  such  a way  that  it  cannot 
quite  close.  The  water  will  then  leak  back  into  the  well 
or  cistern,  while  the  working  qualities  of  the  pump  will 
not  be  damaged. 

To  keep  starch  from  sticking  to  irons  rub  the  irons 
with  a little  piece  of  wax  or  sperm. 

TO  KEEP  OFF  MOSQUITOES. 

Rub  exposed  parts  with  kerosene.  The  odor  is  not 
noticed  after  a few  minutes,  and  children  especially  are 
much  relieved  by  its  use. 

TO  BRIGHTEN  GILT  FRAMES. 

Take  sufficient  flour  of  sulphur  to  give  a golden 
tinge  to  about  one  and  One-half  pints  of  water,  and  in 
this  boil  four  or  five  bruised  onions  or  garlic,  which  will 
answer  the  same  purpose.  Strain  off  the  liquid,  and  with 
it,  when  cold,  wash,  with  a soft  brush,  any  gilding  which 


THE  EVERYDAY  COOK  BOOK. 


267 


requires  restoring,  and  when  dry  it  will  come  out  as 
bright  as  new  work. 

TO  MAKE  HENS  LAY  IN  WINTER. 

Keep  them  warm ; keep  eorn  constantly  by  them? 
but  do  not  feed  it  to  them.  Feed  them  with  meat  scraps 
when  lard  or  tallow  has  been  tried,  or  fresh  meat.  Some 
chop  green  peppers  finely,  or  mix  Cayenne  pepper  with 
corn  meal  to  feed  them.  Let  them  have  a frequent  taste 
of  green  food,  a little  gravel  and  lime,  or  clam-shells. 

TO  PRESERVE  STEEL  PENS. 

Steel  pens  are  destroyed  by  corrosion  from  acid  in 
the  ink.  Put  in  the  ink  some  nails  or  old  steel  pens,  and 
the  acid  will  exhaust  itself  on  them,  and  the  pens  in  use 
will  not  corrode. 

ML0E. 

Pumpkin  seeds  are  very  attractive  to  mice,  and  traps 
baited  with  them  will  soon  destroy  this  little  pest. 

CAMPHOR 

Placed  in  trunks  or  drawers  will  prevent  mice  from  dox 
ing  them  injury. 

TO  CLEAN  COMBS. 

If  it  can  be  avoided  never  wash  combs,  as  the  water 
often  makes  the  teeth  split,  and  the  tortoiseshell  or  horn 
of  which  they  are  made,  rough.  Small  brushes,  manu- 
factured purposely  for  cleaning  combs,  may  be  purchased 
at  a trifling  cost;  with  this  the  comb  chould  be  well 


268 


THE  EVERYDAY  COOK  BOOK. 


brushed,  and  afterward  wiped  with  a cloth  or  towel. 

FOR  CLEANING-  INK  SPOTS. 

Ink  spots  on  the  fingers  may  be  instantly  removed 
by  a little  ammonia.  Rinse  the  hands  after  washing  in 
clear  water.  A little  ammonia  in  a few  spoonfuls  of  al- 
cohol is  excellent  to  sponge  silk  dresses  that  have  grown 
“shiny”  or  rusty,  as  well  as  to  take  out  spots.  A silk, 
particularly  a black,  becomes  almost  like  new  when  so 
sponged. 

FOR  CLEANING  JEWELRY. 

For  cleaning  jewelry  there  is  nothing  better  than 
ammonia  and  water.  If  very  dull  or  dirty,  rub  a little 
soap  on  a soft  brush  and  brush  them  in  this  wash,  rinse 
in  cold  water,  dry  first  in  an  old  handkerchief,  and  then 
rub  with  buck  or  chamois  skin.  Their  freshness  and 
brilliancy  when  thus  cleaned,  cannot  be  surpassed  by  any 
compound  used  by  jewelers. 

FOR  WASHING-  SILVER  and  SILVERWARE. 

For  washing  silver,  put  half  a teaspoonful  ammonia 
into  the  suds;  have  the  water  hot;  wash  quickly,  using 
a small  brush;  rinse  in  hot  water  aud  dry  with  a clean 
linen  towel;  then  rub  very  dry  with  a chamois  skin. 
Washed  in  this  manner,  silver  becomes  very  brilliant, 
requires  no  polishing  with  any  of  the  powders  or  whiting 
usually  employed,  and  does  not  wear  out.  Silver-plate, 
jewelry  and  door  plates  can  be  beautifully  cleaned  and 
made  to  look  like  new  by  dropping  a soft  cloth  or  cham- 
ois skin  into  a weak  preparation  of  ammonia- water  and 
rubbing  the  articles  with  it.  Put  half  a teaspoonful  into 


THE  EVERYDAY  COOK  BOOK. 


clear  water  to  wash  tumblers  or  glass  ot  any  kind,  rinse 
and  dry  well,  and  they  will  be  beautifully  clear. 

FOR  WASHING-  GLASS  and  GLASSWARE. 

For  washing  windows,  looking-glasses,  etc.,  a little 
ammonia  in  the  water  saves  much  labor,  aside  from  giv- 
ing a better  polish  than  anything  else;  and  for  general 
house-cleaning  it  removes  dirt,  smoke  and  grease  most 
effectually. 

INSECTS  and  VERMIN. 

Dissolve  two  pounds  of  alum  in  three  or  four  quarts 
of  water.  Let  it  remain  over  night  till  all  the  alum  is 
dissolved.  Then,  with  a brush,  apply,  boiling  hot,  to 
every  joint  or  crevice  in  the  closet  or  shelves  where  Cro- 
ton bugs,  ants,  cockroaches,  etc.,  intrude;  also  to  the 
joints  and  crevices  of  bedsteads,  as  bedbugs  dislike  it  as 
much  as  Croton  bugs,  roaches  or  ants.  Brush  all  the 
cracks  in  the  floor  and  mop-boards,  keeping  it  boiling 
hot  while  using. 

To  keep  woolens  and  furs  from  moths,  two  things 
are  to  be  observed — first,  to  see  that  none  are  in  the  arti- 
cles when  they  are  put  away,  and,  second,  to  put  them 
where  the  parent  moth  cannot  enter.  Tin  cases,  soldered 
tight,  whisky  barrels,  headed  so  that  not  even  a liquid 
can  get  in  or  out,  have  been  used  to  keep  out  moths.  A 
piece  of  stron^  brown  paper  with  not  a hole  through 
which  even  a large  pin  can  enter,  is  just  as  good.  Put 
the  articles  in  a close  box  and  cover  every  joint  with 
paper,  or  resort  to  whatever  will  be  a complete  covering. 
A wrapper  of  common  cotton  cloth,  so  put  around  and 
secured,  is  often  used.  Wherever  a knitting  needle  will 


270 


THE  EVERYDAY  COOR  BOOK 


pass,  the  parent  moth  can  enter.  Carefully  exclude  the 
insect,  and  the  articles  will  be  safe. 

MOTHS  IN  CARPETS. 

Persons  troubled  with  carpet  moths  may  get  rid  of 
them  by  scrubbing  the  floor  with  strong  hot  salt  and 
water  before  laying  the  carpet,  and  sprinkling  the  carpet 
with  salt  once  a week  before  sweeping. 

SMOOTH  SAD-IRONS. 

To  have  your  sad-irons  clean  and  smooth  rub  them 
first  with  a piece  of  wax  tied  in  a cloth,  and  afterwards 
scour  them  on  a paper  or  thick  cloth  strewn  with  coarse 
salt. 

TO  SWEETEN  MEAT. 

A little  charcoal  thrown  into  the  pot  will  sweeten 
meat  that  is  a.  little  old.  Not  if  it  is  anyway  tainted — 
it  is  then  not  fit  to  eat — but  only  if  kept  a little  longer 
than  makes  it  quite  fresh. 

STOVE  POLISH. 

Stove  lustre,  when  mixed  with  turpentine  and 
applied  in  the  usual  manner,  is  blacker,  more  glossy  and 
more  durable  than  when  mixed  with  any  other  liquid. 
The  turpentine  prevents  rust,  and  when  put  on  an  old 
rusty  stove  will  make  it  look  as  well  as  new. 

CLEANING  WHITE  PAINT. 

Spirits  of  ammonia,  used  in  sufficient  quantity  to 
soften  the  water,  and  ordinary  hard  soap,  will  make  the 
paint  look  white  and  clean  with  half  the  effort  of  any 


THE  EVERYDAY  COOK  BOOK. 


271 


other  method  I ever  have  tried.  Care  should  be  taken 
not  to  have  too  much  ammonia,  or  the  paint  will  U* 
injured. 

TO  CLEANSE  THE  INSIDE  OF  JARS. 

This  can  be  done  in  a few  minutes  by  filling  the  jars 
with  hot  water  (it  need  not  be  scalding  hot),  and  then 
stirring  in  a teaspoonful  or  more  of  baking  soda.  Shake 
well,  then  empty  the  jar  at  once,  and  if  any  of  the  former 
odor  remains  about  it,  fill  again  with  water  and  soda; 
shake  well,  and  rinse  out  in  cold  water. 

FURNITURE  POLISH. 

Equal  proportions  of  linseed  oil,  turpentine,  vinegar^ 
and  spirits  of  wine. 

Mode:  When  used,  shake  the  mixture  well,  and 

rub  on  the  furniture  with  a piece  of  linen  rag,  and  polish 
with  a clean  duster.  Vinegar  and  oil,  rubbed  in  with 
flannel,  and  the  furniture  rubbed  with  a clean  duster, 
produce  a very  good  polish. 

Squeaking  doors  ought  to  have  the  hinges  oiled  by 
a feather  dipped  in  some  linseed  oil. 

A soft  cloth,  wetted  in  alcohol,  is  excellent  to  wipe 
off  French  plate-glass  and  mirrors. 

A red-hot  iron  will  soften  old  putty  so  that  it  can  be 
easily  removed. 

TO  REMOVE  STAINS  FROM  MATTRESSES. 

Make  a thick  paste  by  wetting  starch  with  cold 
water.  Spread  this  on  the  stain,  first  putting  the  mat- 


272 


THE  EVERYDAY  COOK  BOOK. 


tress  in  the  sun ; rub  this  off  after  an  hour  or  so,  and  if 
the  ticking  is  not  clean  try  the  process  again. 

KALSOMINING. 

For  plain  white  use  one  pound  white  glue,  twenty 
pounds  English  whiting;  dissolve  glue  by  boiling  in 
about  three  pints  of  water;  dissolve  whiting  with  hot 
water;  make  the  consistency  of  thick  batter;  then  add 
glue  and  one  cup  soft  soap.  Dissolve  a piece  of  alum 
the  size  of  a hen’s  egg,  add  and  mix  the  whole  thoroughly. 
Let  it  cool  before  using.  If  too  thick  to  spread  nicely 
add  more  water  till  it  spreads  easily.  For  blue  tints  add 
five  cents’  worth  of  Prussian  blue,  and  a little  Venetian 
red  for  lavender.  For  peach-blow  use  red  in  white  alone. 
The  above  quantity  is  enough  to  cover  four  ceilings,  six- 
teen feet  square,  with  two  coats,  and  will  not  rub  off  as 
the  whitewash  does  made  of  lime. 

PAPERING-  WHITEWASHED  WALLS. 

There  are  many  ways,  but  we  mention  those  that  are 
the  most  reliable.  Take  a perfectly  clean  broom,  and  wet 
the  walls  all  over  with  clean  water;  then  with  a small 
sharp  hoe  or  scraper  scrape  off  all  the  old  whitewash  you 
can.  Then  cut  your  paper  of  the  right  length,  and,  when 
you  are  all  ready  to  put  on  the  paper,  wet  the  wall  with 
strong  vinegar.  Another  way  is  to  make  very  thin  paste 
by  dissolving  one  pound  of  white  glue  in  five  quarts  of 
warm  water,  and  wash  the  walls  with  it  before  putting 
on  the  paper.  A very  good  way  is  to  apply  the  paste  to 
both  paper  and  wall.  The  paste  may  be  made  from 
either  wheat  or  rye  flour,  but  must  be  put  on  warm. 

HOW  TO  CLEAN  CORSETS* 

Take  out  the  steels  at  front  and  sides,  then  scrub 


THE  EVERYDAY  COOK  BOOK. 


273 


thoroughly  with  tepid  or  cold  lather  of  white  castile  soap, 
using  a very  small  scrubbing  brush.  Do  not  lay  them 
in  water.  When  quite  clean  let  cold  water  run  on  them 
freely  from  the  spigot  to  rinse  out  the  soap  thoroughly. 
Dry  without  ironing  (after  pulling  lengthwise  until  they 
are  straight  and  shapely)  in  a cool  place. 

TO  CLEAN  HAIRBRUSHES. 

Do  not  use  soap,  but  put  a tablespoon  of  hartshorn 
into  the  water,  having  it  oflly  tepid,  and  dip  up  and  down 
until  clean;  then  dry  with  the  brushes  down,  and  they 
will  be  like  new  ones.  If  you  do  not  have  ammonia,  use 
soda;  a teaspoonful  dissolved  in  the  water  will  do  very 
well. 

HOW  TO  WASH  FLANNELS. 

There  are  many  conflicting  theories  in  regard  to  the 
proper  way  to  wash  flannels,  but  I am  convinced,  from 
careful  observation,  that  the  true  way  is  to  wash  them  in 
water  in  which  you  can  comfortably  bear  your  hand.  Make 
suds  before  putting  the  flannels  in,  and  do  not  rub  soap 
on  the  flannel.  I make  it  a rule  to  have  only  one  piece 
of  flannel  put  in  the  tub  at  a time.  Wash  in  two  suds  if 
much  soiled;  then  rinse  thoroughly  in  clean,  weak  suds, 
wring,  and  hang  up ; but  do  not  take  flannels  out  of  warm 
water  and  hang  out  in  a freezing  air.  as  that  certainly 
tends  to  shrink  them.  It  is  better  to  dry  them  in  the 
house,  unless  the  sun  shines.  In  washing  worsted  goods, 
such  as  men’s  pantaloons,  pursue  the  same  course,  only 
do  not  wring  them,  but  hang  them  up  and  let  them 
drain;  while  a little  damp  bring  in  and  press  smoothly 
with  as  hot  an  iron  as  you  can  use  without  scorching 


274 


THE  EVERYDAY  COOK  BOOK. 


the  goods.  The  reason  for  not  wringing  them  is  to  pre- 
vent wrinkles. 

CLEANING-  LACE. 

Cream-colored  Spanish  lace  can  be  cleaned  and  made 
to  look  like  new  by  rubbing  it  in  dry  flour;  rub  as  if  you 
were  washing  in  water.  Then  take  it  outdoors  and  shake 
all  the  flour  out;  If  not  perfectly  clean,  repeat  the  rub- 
bing in  a little  more  clean  flour.  The  flour  must  be  very 
thoroughly  shaken  from  the  lace,  or  the  result  will  be  far 
from  satisfactory.  White  knitted  hoods  can  be  cleaned 
in  this  way;  babies’  socks,  also,  if  only  slightly  soiled. 

NEW  KETTLES. 

The  best  way  to  prepare  a new  iron  kettle  for  use  is 
to  fill  it  with  clean  potato  peelings,  boil  them  for  an  hour 
or  more,  then  wash  the  kettle  with  hot  water;  wipe  it  dry 
and  rub  it  with  a little  lard ; repeat  the  rubbing  for  half 
a dozen  times  after  using.  In  this  way  you  will  prevent 
rust  and  all  the  annoyances  liable  to  occur  in  the  use  of 
a new  kettle. 

TO  KEEP  FLIES  OFF  G-ILT  FRAMES. 

Boil  three  or  four  onions  in  a pint  of  water  and 
apply  with  a soft  brush. 

TO  PREVENT  KNIVES  FROM  RUSTING-. 

In  laying  aside  knives  or  other  steel  implements, 
they  should  be  slightly  oiled  and  wrapped  in  tissue  paper 
to  prevent  their  rusting.  A salty  atmosphere  will  in  a 
short  time  quite  ruin  all  steel  articles  unless  some  such 
precaution  is  taken. 


THE  EVERYDAY  COOK  BOOK. 


275 


CEMENT  FOR  GLASSWARE. 

For  mending  valuable  glass  objects,  which  would  be 
disfigured  by  common  cement,  chrome  cement  may  be 
used.  This  is  a mixture  of  five  parts  of  gelafine  to  one 
of  a solution  of  acid  chromate  of  lime.  The  broken 
edges  are  covered  with  this,  pressed  together  and  ex- 
posed to  sunlight,  the  effect  of  the  latter  being  to  render 
the  compound  insoluble  even  in  boiling  water. 

WATERPROOF  PAPER. 

Excellent  paper  for  packing  may  be  made  of  old 
newspapers ; the  tougher  the  paper  of  course  the  better. 
A mixture  is  made  of  copal  varnish,  boiled  linseed  oil 
and  turpentine  in  equal  parts.  It  is  painted  on  the  paper 
with  a flat  varnish  brush  an  inch  and  a half  wide,  and 
the  sheets  are  laid  out  to  dry  for  a few  minutes.  This 
paper  has  been  very  successfully  used  for  packing  plants 
for  sending  long  distances,  and  is  probably  equal  to  the 
paper  commonly  used  by  nurserymen. 

RECIPE  FOR  VIOLET  INK. 

To  make  one  gallon,  take  one  ounce  of  violet  ana- 
line,  dissolve  it  in  one  gill  of  hot  alcohol.  Stir  it  a few 
moments.  When  thoroughly  dissolved  add  one  gallon 
of  boiling  water,  and  the  ink  is  made.  As  the  analine 
colors  vary  a great  deal  in  quality,  the  amount  of  dilu- 
tion must  vary  with  the  sample  used  and  the  shade  de- 
termined by  trial. 

PERSPIRATION. 

The  unpleasant  odor  produced  by  perspiration  is  fre- 
quently the  source  of  vexation  to  persons  who  are  sub- 


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ject  to  it.  Nothing  is  simpler  than  to  remove  this  odor 
much  more  effectually  than  by  the  application  of  such 
costly  unguents  and  perfumes  as  are  in  use.  It  is  only 
necessary  to ' procure  some  of  the  compound  spirits  of 
ammonia,  and  place  about  two  tablespoonfuls  in  a basin 
of  water.  Washing  the  face,  hands  and  arms  with  this 
leaves  the  skin  as  clean,  sweet  and  fresh  as  one  could 
wish.  The  wash  is  perfectly  harmless  and  very  cheap. 
It  is  recommended  on  the  authority  of  an  experienced 
physician. 

RENEWING-  OLD  KID  GLOVES. 

Make  a thick  mucilage  by  boiling  a handful  of  flax- 
seed;  add  a little  dissolved  toilet  soap;  then,  when  the 
mixture  cools,  put  the  glove  on  the  hands  and  rub  them 
with  a piece  of  white  flannel  wet  with  the  mixture.  Do 
not  wet  the  gloves  through. 

COLOGNE  WATER. 

Take  a pint  of  alcohol  and  put  in  thirty  drops  of  oil 
of  lemon,  thirty  of  bergamot,  and  half  a gill  of  water. 
If  musk  or  lavender  is  desired,  add  the  same  quantity  of 
each.  The  oils  should  be  put-  in  the  alcohol  and  shaken 
well  before  the  water  is  added.  Bottle  it  for  use. 

TO  CLEANSE  A SPONGE. 

By  rubbing  a fresh  lemon  thoroughly  into  a soured 
sponge  and  rinsing  it  several  times  in  lukewarm  water, 
it  will  become  as  sweet  as  when  new. 

ICY  WINDOWS. 

Windows  may  be  kept  free  from  ice  and  polished  by 


THE  EVERYDAY  COOK  BOOK. 


277 


rubbing  the  glass  with  a sponge  dipped  in  alcohol. 

To  remove  blood  stains  from  cloth,  saturate  with 
kerosene,  and  after  standing  a little,  wash  in  warm  water. 

CAMPHOR  ICE. 

One  ounce  of  lard,  one  ounce  of  spermaceti,  one 
ounce  of  camphor,  one  ounce  of  almond  oil,  one-half 
cake  of  white  wax ; melt  and  turn  into  molds. 

STARCH  POLISH. 

Take  one  ounce  of  spermaceti  and  one  ounce  of 
white  wax,  melt  and  run  it  into  a thin  cake  on  a plate. 
A piece  the  size  of  a quarter  dollar  added  to  a quart  of 
prepared  starch,  gives  a beautiful  luster  to  the  clothes  and 
prevents  the  iron  from  sticking. 

TO  CLEAN  FEATHERS. 

Cover  the  feathers  with  a paste  made  of  pipe-clay 
and  water,  rubbing  them  one  way  only.  When  quite 
dry,  shake  off  all  the  powder  and  curl  with  a knife. 
Grebe  feathers  may  be  washed  with  white  soap  in  soft 
water. 

TO  TEST  NUTMEGS. 

To  test  nutmegs,  prick  them  with  a pin,  and  if  they 
are  good  the  oil  will  instantly  spread  around  the  punc- 
ture. 

TO  CLEAN  MICA. 

Mica,  in  stoves,  when  smoked,  is  readily  cleaned  by 
taking  it  out  and  thoroughly  washing  with  vinegar  a lit- 
tle diluted.  If  the  black  does  not  come  off  at  once,  let 
it  soak  a little. 


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THE  EVERYDAY  COOK  BOOK. 


TO  SOFTEN  HARD  WATER. 

Add  half  a pound  of  the  best  quick  lime  dissolved 
in  water  to  every  hundred  gallons.  Smaller  proportions 
may  be  more  conveniently  managed,  and  if  allowed  to 
stand  a short  time,  the  lime  will  have  united  with  the 
carbonate  of  lime  and  been  deposited  at  the  bottom  of 
the  receptacle.  Another  way  is  to  put  a gallon  of  lye 
into  a barrelful  oi  water. 

TO  DESTROY  VERMIN  IN  THE  HAIR. 

Powdered  cevadilla  one  ounce,  powdered  staves-acre 
one  ounce,  powdered  panby  seed  one  ounce,  powdered 
tobacco  one  ounce.  Mix  well  and  rub  among  the  roots 
of  the  hair  thoroughly. 

TO  REMOVE  BRUISES  FROM  FURNITURE. 

Wet  the  bruised  spot  with  warm  water.  Soak  a 
piece  of  brown  paper  of  several  thicknesses  in  warm 
water,  and  lay  over  the  place.  Then  apply  a warm  flat- 
iron  until  the  moisture  is  gone.  Repeat  the  process  if 
needful,  and  the  bruise  will  disappear. 

PEARL  SMELLING-  SALT. 

Powdered  carbonate  of  ammonia,  one  ounce;  strong 
solution  of  ammonia,  half  a fluid  ounce;  oil  of  rosemary, 
ten  drops ; oil  of  bergamot,  ten  drops.  Mix,  and  while 
moist  put  in  a wide  mouthed  bottle  which  is  to  be  well 
closed. 

POUNDED  GLASS, 

Pounded  glass,  mixed  with  dry  corn-meal,  and  placed 
within  the  reach  of  rats,  it  is  said,  will  banish  them  from 


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279 


the  premises;  or  sprinkle  Cayenne  pepper  in  their  holes. 

POLISH  FOR  BOOTS. 

Take  of  ivory -black  and  treacle  each  four  ounces; 
sulphuric  acid,  one  ounce;  best  olive  oil,  two  spoonfuls, 
best  white-wine  vinegar,  three  half  pints ; mix  the  ivory- 
black  and  treacle  well  in  an  earthern  jar;  then  add  the 
sulphuric  acid,  continuing  to  stir  the  mixture;  next  pour 
in  the  oil,  and,  lastly,  add  the  vinegar,  stirring  it  in  by 
degrees  until  thoroughly  incorporated. 

TO  CLEAN  PLATE. 

Wash  the  plate  well  to  remove  all  grease,  in  a strong 
lather  of  common  yellow  soap  and  boiling  water,  and 
wipe  it  quite  dry ; then  mix  as  much  hartshorn  powder 
as  will  be  required,  into  thick  paste,  with  cold  water  or 
spirits  of  wine;  smear  this  lightly  over  the  plate  with  a 
piece  of  soft  rag,  and  leave  it  for  some  little  time  to  dry. 
When  perfectly  dry,  brush  it  off  quite  clean  with  a soft 
plate-brush,  and  polish  the  plate  with  a dry  leather.  If 
the  plate  be  very  dirty,  or  much  tarnished,  spirits  of  wine 
will  be  found  to  answer  better  than  water  for  mixing  the 
paste. 

TO  CLEAN  DECANTERS. 

Roll  up  in  small  pieces  some  soft  brown  or  blotting 
paper;  wet  them,  and  soap  them  well.  Put  them  into 
the  decanters  about  one-quarter  full  of  warm  water; 
shake  them  well  for  a few  moments,  then  rinse  with  clear 
cold  water;  wipe  the  outsides  with  a nice  dry  cloth,  put 
the  decanters  to  drain,  and  when  dry  they  will  be  almost 
as  bright  as  new  ones. 


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THE  EVERYDAY  COOK  BOOK. 


SPOTS  on  TOWELS  and  HOSIERY. 

Spots  on  towels  and  hosiery  will  disappear  with  lit- 
tle trouble  if  a little  ammonia  is  put  into  enough  water 
to  soak  the  articles,  and  they  are  left  in  it  an  hour  or  two 
before  washing;  and  if  a cupful  is  put  into  the  water  in 
which  white  clothes  are  soaked  the  night  before  washing, 
the  ease  with  which  the  articles  can  be  washed,  and  their 
great  whiteness  and  clearness  when  dried  will  be  very 
gratifying.  Remembering  the  small  «sum  paid  for  three 
quarts  of  ammonia  of  common  strength,  one  can  easily 
see  that  no  bleaching  preparation  can  be  more  cheaply 
obtained. 

No  articles  in  kitchen  use  are  so  likely  to  be  neg- 
lected and  abused  as  the  dish-cloths  and  dish  towels;  and 
in  washing  these,  ammonia,  if  properly  used,  is  a greater 
comfort  than  anywhere  else.  Put  a tea  spoonful  into  the 
water  in  which  these  cloths  are,  or  should  be  washed 
every  day;  rub  soap  on  the  towels.  Put  them  in  the 
water;  let  them  stand  a half  hour  or  so,  then  rub  them 
out  thoroughly,  rinse  faithfully,  and  dry  out-doors  in 
clear  air  and  sun,  and  dish-cloths  and  towels  need  never 
look  gray  and  dingy — a perpetual  discomfort  to  all 
housekeepers. 

CROUP. 

Croup,  it  is  said,  can  be  cured  in  one  minute,  and 
the  remedy  is  simply  alum  and  sugar.  The  way  to 
accomplish  the  deed  is  to  take  a knife  or  grater,  and 
shave  off  in  small  particles  about  a teaspoonful  of  alum ; 
then  mix  it  with  twice  its  amount  of  sugar,  to  make  it 
palatable,  and  administer  it  as  quickly  as  possible. 
Almost  instantaneous  relief  will  follow. 


In  the  summer  season  it  is  not  an  uncommon  thing 


THE  EVERYDAY  COOK  BOOK. 


281 


for  persons  going  into  the  woods  to  he  poisoned  by  con- 
tact with  dogwood,  ivy,  or  the  poisoned  oak.  Tl*e  severe 
itching  and  smarting  which  is  thus  produced  may  be 
relieved  by  first  washing  the  parts  with  a solution  of  sal- 
eratus,  two  teaspoonfuls  to  the  pint  of  water,  and  then 
applying  cloths  wet  with  extract  of  hamammellis.  Take 
a dose  of  Epsom  salts  internally  or  a double  Rochelle 
powder. 

CONVULSION  FITS. 

Convulsion  fits  sometimes  follow  the  feverish  rest- 
lessness produced  by  these  causes ; in  which  case  a hot 
bath  should  be  administered  without  delay,  and  the  lower 
parts  of  the  body  rubbed,  the  bath  being  as  hot  as  it  can 
be  without  scalding  the  tender  skin. 

BURNS  AND  SCALDS. 

A burn  or  scald  is  always  painful ; but  the  pain  can 
be  instantly  relieved  by  the  use  of  bi-carbonate  of  soda, 
^r  common  baking  soda  (saleratus).  Put  two  table- 
spoonfuls  of  soda  in  a half  cup  of  water.  Wet  a piece 
of  linen  cloth  in  the  solution  and  lay  it  on  the  burn. 
The  pain  will  disappear  as  if  by  magic.  If  the  burn  is 
so  deep  that  the  skin  has  peeled  off,  dredge  the  dry  soda 
directly  on  the  part  affected. 

CUTS. 

For  a slight  cut  there  is  nothing  better  to  control 
the  hemorrhage  than  common  unglazed  brown  wrapping 
paper,  such  as  is  used  b^t  marketmen  and  grocers;  a 
piece  to  be  bound  over  the  wound. 

CLD  ON  THE  CHEST. 

A flannel  dipped  in  boiling  water,  and  sprinkled 


282 


THE  EVERYDAY  COOK  BOOK. 


with  turpentine,  laid  on  the  chest  as  quickly  as  possifnt^ 
will  relieve  the  most  severe  cold  or  hoarseness. 

BLEEDING  FROM  THE  NOSE. 

Many  children,  especially  those  of  a sanguineous 
temperament,  are  subject  to  sudden  discharges  of  blood 
from  some  part  of  the  body;  and  as  all  such  fluxes  are 
in  general  the  result  of  an  efiort  of  nature  to  relieve  the 
system  from  some  overload  or  pressure,  such  discharges, 
unless  in  excess,  and  when  likely  to  produce  debility, 
should  not  be  rashly  or  too  abruptly  checked.  In  gen- 
eral, these  discharges  are  confined  to  the  summer  or 
spring  months  of  the  year,  and  follow  pains  in  the  head, 
a sense  of  drowsiness,  languor  or  oppression,  and  as  such 
symptoms  are  relieved  by  the  loss  of  blood,  the  hemor- 
rhage should,  to  a certain  extent,  be  encouraged.  When? 
however,  the  bleeding  is  excessive,  or  returns  too  fre- 
quently, it  becomes  necessary  to  apply  means  to  subdue 
or  mitigate  the  amount.  For  this  purpose  the  sudden 
and  unexpected  application  of  cold  is  itself  sufficient  in 
most  cases  to  arrest  the  most  active  hemorrhage.  A wet 
towel  laid  suddenly  on  the  back,  between  the  shoulders, 
and  placing  the  child  in  a recumbent  posture  is  often 
sufficient  to  effect  the  object;  where,  however,  the  effu- 
sion resists  such  simple  means,  napkins  wrung  out  of 
cold  water  must  be  laid  across  the  forhead  and  nose,#the 
hands  dipped  in  cold  water,  and  a bottle  of  hot  water 
applied  to  the  feet.  If,  in  spite  of  these  means,  the 
bleeding  continues,  a little  fine  wool  or  a few  folds  of 
lint,  tied  together  by  a piece  of  thread,  must  be  pushed 
up  the  nost  from  which  the  blood  flow#;  to  act  as  a 
plug  and  press ' re  on  the  bleeding  vessel.  When  the 


THE  EVERYDAY  COOK  BOOK 


283 


discharge  has  entirely  ceased,  the  plug  is  to  be  pulled 
out  by  means  of  the  thread.  To  prevent  a repetition  of 
the  hemorrhage,  the  body  should  be  sponged  every  morn- 
ing with  cold  water,  and  the  child  put  under  a course  ot 
steel  wine,  have  open-air  exercise,  and,  if  possible,  salt 
water  bathing.  For  children,  a key  suddenly  dropped 
down  the  back  betwen  the  skin  and  clothes,  will  often 
immediately  arrest  a copious  bleeding. 

CHILBLAINS. 

Chilblains  are  most  irritating  to  children.  The  fol- 
lowing is  an  infallible  cure  for  unbroken  chilblains:  Hy- 
drochloric acid,  diluted,  one-quarter  ounce ; hydrocyanic 
acid,  diluted,  thirty  drops;  camphor  water,  six  ounces. 
This  chilblain  lotion  cures  mild  cases  by  one  application. 
It  is  a deadly  poison,  and  should  be  kept  under  lock  and 
key.  A responsible  person  should  apply  it  to  the  feet  of 
children.  This  must  not  be  applied  to  broken  chilblains. 

TC  CURE  A STING  OF  BEE  OR  WASP. 

Mix  common  earth  with  water  to  about  the  consist- 
ency of  mud.  Apply  at  once. 

FOR  TOOTHACHE. 

Alum  reduced  to  an  impalpable  powder,  two  drachms; 
nitrous  spirit  of  ether,  seven  drachms.  Mix  and  apply 
to  the  tooth. 

CHOKING. 

A piece  of  food  lodged  in  the  throat  may  sometimes 
be  pushed  down  with  the  finger,  or  removed  with  a hair- 
pin quickly  straightened  and  hooked  at  the  end,  or  by 


284 


THE  EVERYDAY  COOK  BOOK. 


two  or  three  vigorous  blows  on  the  back  between  the 
shoulders. 


A very  excellent  carminative  powder  for  flatulant 
infants  may  be  kept  in  the  house,  and  employed  with 
advantage,  whenever  the  child  is  in  pain  or  griped,  by 
dropping  five  grains  of  oil  of  aniseed  and  two  of  pepper- 
mint on  half  an  ounce  of  lump  sugar,  and  rubbing  it  in  a 
mortar,  with  a drachm  of  magnesia,  into  a fine  powder. 
A small  quantity  of  this  may  be  given  in  a little  water 
at  any  time,  and  always  with  benefit. 

CUBEB  BERRIES  FOR  CATARRH. 

A new  remedy  for  catarrh  is  crushed  cubeb  berries 
smoked  in  a pipe,  emitting  the  smoke  through  the  nose; 
after  a few  trials  this  will  be  easy  to  do.  If  the  nose  is 
stopped  up  so  that  it  is  almost  impossible  to  breathe,  one 
pipeful  will  make  the  head  as  clear  as  a bell.  For  sore 
throat,  asthma  and  bronchitis,  swallowing  the  smoke  ef- 
fects immediate  relief.  It  is  the  best  remedy  in  the 
world  for  offensive  breath,  and  will  make  the  most  foul 
breath  pure  and  sweet.  Sufferers  from  that  horrid  dis- 
ease, ulcerated  catarrh,  will  find  this  remedy  unequalled, 
and  a month’s  use  will  cure  the  most  obstinate  case.  A 
single  trial  will  convince  anyone.  Eating  the  uncrushed 
berries  is  also  good  for  sore  throat  and  all  bronchial  com- 
plaints. After  smoking  do  not  expose  yourself  to  cold 
air  for  at  least  fifteen  minutes. 

DIARRHCEA. 

For  any  form  of  diarrhoea  that,  by  excessive  action, 
demands  a speedy  correction,  the  most  efficacious  remedy 


THE  EVERYDAY  COOK  BOOK. 


285 


that  can  be  employed  in  all  ages  and  conditions  of  child- 
hood, is  the  tincture  of  kino,  of  which  from  ten  to  thirty 
drops,  mixed  with  a little  sugar  and  water  in  a spoon, 
a?e  to  be  given  every  two  or  three  hours  till  the  undue 
action  has  been  checked.  Often  the  change  of  diet  to 
rice,  milk,  eggs,  or  the  substitution  of  animal  tor  vegeta- 
ble food,  vice  versa , will  correct  an  unpleasant  and  almost 
chronic  state  of  diarrhoea. 

If  it  is  not  convenient  to  fill  flannel  bags  for  the  sick 
room  with  sand,  bran  will  answer  the  purpose  very  well, 
and  will  retain  the  heat  a long  time. 

BITES  OF  DOGS. 

The  nnly  safe  remedy  in  case  of  a bite  from  a dog 
suspected  of  madness,  is  to  burn  out  the  wound  thor- 
oughly with  red-hot  iron,  or  with  lunar  caustic,  for  fully 
eight  seconds,  so  as  to  destroy  the  entire  surface  of  the 
wound.  Do  this  as  soon  as  possible,  for  no  time  is  to  be 
lost.  Of  course  it  will  be  expected  that  the  parts  touched 
with  the  caustic  will  turn  black. 

MEASLES  AND  SCARLATINA. 

Measley  and  scarlatina  much  resemble  each  other  in 
their  early  stagey;  headache,  restlessness  and  fretfulness 
are  the  symptoms  of  both,  ghivering  fits,  succeeded  by 
a hot  skin;  pains  in  the  back  and  limbs  accompanied  by 
sickness  and  (in  severe  cases)  soar  throat;  pain  about  the 
jaws,  difficulty  in  swallowing,  running  at  the  eyes,  which 
become  red  and  inflamed,  while  the  face  is  hot  and  flushed, 
often  distinguish  scarlatina  from  scarlet  fever,  of  which 
;t  is  only  a mild  form.  While  the  case  is  doubtful,  a 


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THE  EVERYDAY  COOK  BOOK. 


dessertspoonful  of  spirits  of  nitre,  diluted  in  water,  given 
at  bedtime,  will  throw  the  child  into  a gentle  perspira- 
tion, and  will  bring  ou<t  the  rash  in  either  case.  In  mea- 
sles, this  appears  first  on  the  face;  in  scarlatina,  »on  the 
chest;  and  in  both  cases  a doctor  should  be  called  in.  In 
scarlatina,  tartar-emetic  powder  or  ipecacuhana  may  be 
administered  in  the  meantime. 

STYE  IN  THE  EYE. 

Styes  are  little  abscesses  which  form  between  the 
roots  of  the  eyelashes,  and  are  rarely  larger  than  a small 
pea.  The  best  wav  to  manage  them  is  to  bath  them  fre- 
quently with  warm  water,  or  in  warm  poppy  water  it 
very  painful.  When  they  have  burst,  use  an  ointment 
composed  of  one  part  of  ciftron  ointment  and  four  parts 
of  spermaceti,  well  rubbed  together,  and  smear  along  the 
edge  of  the  eyelid.  Give  a grain  or  two  of  calomel  with 
five  or  eight  grains  of  rhubarb,  according  to  the  age  of 
the  child,  twice  a week.  The  old-fashioned  and  appar- 
ently absurd  practice  of  rubbing  the  stye  with  a ring,  is 
as  good  and  speedy  a cure  as  that  by  any  process  of  med- 
icinal application;  though  the  number  of  times  it  is  rub- 
bed, or  the  quality  of  the  ring  and  direction  of  the 
strokes,  has  nothing  to  do  with  its  success.  That  press- 
ure and  the  friction  excite  the  vessels  of  the  part  and 
cause  an  absorption  of  the  effused  matter  under  the  eye- 
lash. The  edge  of  the  nail  will  answer  as  well  as  a ring. 

FOR  CONSTIPATION. 

One  or  two  figs  eaten  fastly  is  sufficient  for  softae, 
and  they  are  especially  good  in  the  case  of  children,  as 
there  is  no  trouble  in  getting  them  to  take  them.  A spoon 


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287 


of  wheaten  bran  in  a glass  of  water  is  a simple  remedy 
and  quite  effective. 

LEANNESS 

Is  caused  generally  by  lack  of  power  in  the  digestive 
organs  to  digest  and  assimilate  the  fat-producing  ele- 
ments of  food.  First  restore  digestion,  take  plenty  of 
sleep,  drink  all  the  water  the  stomach  will  bear  in  the 
morning  on  rising,  take  moderate  exercise  in  the  open 
air,  eat  .oatmeal,  cracked  wheat,  Graham  mush,  baked 
sweet  apples,  roasted  and  broiled  beef,  cultivate  jolly 
people  and  bathe  daily. 

SUPERFLUOUS  HAIRS 

Are  best  left  alone.  Shaving  only  increases  the  strength 
of  the  hair,  and  all  depilatories  are  dangerous  and  some- 
times disfigure  the  face.  The  only  sure  plan  is  to  spread 
on  a piece  of  leather  equal  parts  of  garbanum  and  pitch 
plaster,  lay  it  on  the  hair  as  smoothly  as  possible,  let  it 
remain  three  or  four  minutes,  then  remove  it  with  the 
hairs,  root  and  branch.  This  is  severe,  but  effective. 
Kerosene  will  also  remove  them.  If  sore  after  using,  rub 
on  sweet  oil. 

THE  BREATH. 

Nothing  makes  one  so  disagreeable  to  others  as  a 
bad  breath.  It  is  caused  by  bad  teeth,  diseased  stomach, 
or  disease  of  the  nostrils.  Neatness  and  care  of  the 
health  will  prevent  and  cure  it. 

THE  QUININE  CURE  FOR  DRUNKENNESS.  \ 

Pulverize  one  pound  of  fresh  quill-red  Peruvian 
bark,  and  soak  it  in  one  pint  ot  diluted  alcohol.  Strain 


288  THE  EVERYDAY  COOK  BOOK. 

and  evaporate  down  to  one-half  pint.  For  the  first  and 
second  days  give  a teaspoonful  every  three  hours.  If  too 
much  is  taken,  headache  will  result,  and  in  that  case 
the  doses  should  be  diminished.  On  the  third  day  give 
one-half  a teaspoonful;  on  the  fourth  reduce  the  dose  to 
fifteen  drops,  then  to  ten,  and  then  to  five.  Seven  days, 
it  is  said,  will  cure  average  cases,  though  some  require  a 
whole  month. 

FOR  SORE  THROAT. 

Cut  slices  of  salt  pork  or  fat  bacon;  simmer  a few 
moments  in  hot  vinegar,  and  apply  to  throat  as  hot  as 
possible.  When  this  is  taken  off,  as  the  throat  is  relieved, 
put  around  a bandage  of  soft  flannel.  A gargle  of  equal 
parts  of  borax  and  alum,  dissolved  in  water,  is  also 
excellent.  To  be  used  frequently. 

A GOOD  CURE  FOR  COLDS. 

Boil  two  ounces  of  flaxseed  in  one  quart  of  water; 
strain  and  add  two  ounces  of  rock  candy,  one-half  pint  of 
honey,  juice  of  three  lemons;  mix,  and  let  all  boil  well; 
let  cool,  and  bottle.  Dose:  One  cupful  on  going  to 
bed,  one-half  cupful  before  meals.  The  hotter  you  drink 
it  the  better. 

TO  STOP  BLEEDING. 

A handful  of  flour  bound  on  the  cut. 

A HEALTHFUL  APPETIZER. 

How  often  we  hear  women  who  do  their  own  cook- 
ing say  that  by  the  time  they  have  prepared  a meal,  and 
it  is  ready  for  the  table,  they  are  too  tired  to  eat.  One 


THE  EVERY  DAY  COOK  BOOK- 


289 


way  to  mitigate  this  is  to  take,  about  half  an  hour 
before  dinner,  a raw  egg,  beat  it  until  light,  put  in  a 
little  sugar  and  milk,  flavor  it,  and  “drink  it  down;” 
it  will  remove  the  faint,  tired-out  feeling,  and  will 
not  spoil  your  appetite  for  dinner. 

TO  REMOVE  DISCOLORATION  FROM 
BRUISES. 

Apply  a cloth  wrong  out  in  very  hot  water,  and 
renew  frequently  until  the  pain  ceases.  Or  apply 
raw  beefsteak . 

EARACHE. 

There  are  scarcely  any  ache  to  wnich  children  are 
subject  so  hard  to  bear  and  difficult  to  cure  as  the 
earache;  but  there  is  a remedy  never  known  to  fail. 
Take  a bit  of  cotton  batting,  put  upon  it  a pinch  of 
black  pepper,  gather  it  up  and  tie  it,  dip  in  sweet  oil 
and  insert  into  the  ear;  put  a flannel  bandage  over 
the  head  to  keep  it  warm.  It  will  give  immediate  re- 
lief. As  soon  as  any  soreness  is  felt  in  the  ear,  let 
three  or  four  drops  of  the  tincture  of  arnica  be  pour- 
ed in  and  the  orifice  be  filled  with  a little  cottonwool 
to  exclude  the  air.  If  the  arnica  be  not  resorted  to 
until  there  is  actual  pain,  then  the  cure  may  not  be  as 
speedy,  but  it  is  just  as  certain,  although  it  may  be 
necessary  to  repeat  the  operation.  It  is  a sure  pre- 
ventive against  gathering  in  the  ear,  which  is  the 
usual  cause  of  earache. 

TO  CURE  TOOTHACHE. 

The  worst  toothache,  or  neuralgia  coming  from 
the  teeth,  may  be  speedily  and  delightfully  ended  by 
the  application  of  a bit  of  clean  cotton,  saturated  in 


290 


THE  EVERYDAY  COOKBOOK. 


a solution  of  ammonia,  to  the  defective  tooth. 
Sometimes  the  late  sufferer  is  prompted  to  momen- 
tary laughter  by  the  application,  but  the  pain  will 
disappear. 

FOR  FELON. 

Take  common  rock  salt,  as  used  for  salting  down 
pork  or_beef,  dry  in  an  oven,  and  pound  it  fine  and 
mix  with  spirits  of  turpentine  in  equal  parts;  put  it  in 
a rag  and  wrap  it  around  the  parts  effected;  as  it 
gets  dry  put  on  more,  and  in  twenty-four  hours  you 
are  cured,  The  felon  will  be  dead. 

Coffee  pounded  in  a mortar  and  roasted  on  an  iron 
plate;  sugar  burned  on  hot  coals,  and  vinegar  boiled 
with  myrrh  and  sprinkled  on  the  floor  and  furniture 
of  a sick  room,  are  excellent  deodorizers. 

To  <•  skin  of  a boiled  egg  is  the  most  efficacious 
remedy  that  can  be  applied  to  a boil.  Peel  it  care- 
fully, wet  and  apply  to  the  part  affected.  It  will 
draw  off  the  matter,  and  relieve  the  soreness  in  a 
few  hours. 

TO  CURE  A WHITLOW. 

As  soon  as  the  whitlow  has  risen  distinctly,  a 
pretty  large  piece  should  be  nipped  out  so  that  the 
watery  nfatter  may  readily  escape,  and  continue  to 
flow  out  as  fast  as  produced.  A bread  and  water 
poultice  should  be  put  on  for  a few  days,  when  the 
the  wound  should  be  bound  up  lightly  with  some 
mild  oinment,  when  a cure  will  be  speedily  completed. 
Constant  poulticing  both  before  and  after  the  open- 
ing of  the  whitlow  is  the  only  practice  needed;  but 
as  the  matter  lies  deep,  when  it  is  necessary  to  open 


THE  EVERYDAY  COOK  BOOK.  291 

■**  ' * 

the  abscess  the  incision  must  be  made  deep  to  reach 
the  suppuration. 

TAPE-WORMS. 

Tape-worms  are  said  to  be  removed  by  refraining 
from  supper  and  breakfast,  and  at  eight  o’clock 
taking  one-third  part  of  two  hundred  mincid  pumkin 
seeds,  the  shells  of  which  have  been  removed  by  hot 
water;  at  nine  take  onother  third,  at  ten  the  remain- 
der,and  follow  it  at  eleven  with  strong  dose  of  costor 
oil. 

FOR  A CAKED  BREAST 

Bake  large  potatoes,  put  two  or  more  in  a woolen 
stocking;  crush  them  soft  and  apply  to  the  breast  as 
hot  as  can  be  borne;  repeat  constanly  till  relieved. 

A good  remedy  for  blistered  feet  from  long  walking 
is  to  rub  the  feet  at  going  to  bed  with  spirits  mixed 
into  the  palm  of  the  hand. 

A lady  writes  that  sufferers  from  asthma  should 
get  a muskrat  skin  and  wear  it  over  their  lungs,  with 
the  fur  side  next  to  the  body.  It  will  bring  certain 
relief. 

CHAPPED  HANDS. 

Powdered  starch  is  an  excellent  preventive  of  chap- 
ping of  the  hands,  when  it  is  rubbed  over  them  after 
washing  and  drying  them  thoroughly.  It  will  also 
prevent  the  needle  in  sewing  from  sticking  and  be- 
coming rusty.  It  is  therefore  advisable  to  have  a 
small  box  of  it  in  the  work-box  or  basket,  and  near 
your  wash-basin. 


THE  EVERYDAY  COOKBOOK. 


LUNAR  CAUSTIC. 

Lunar  caustic,  carefully  applied  so  as  not  to  touch 
the  skin  will  destroy  warts. 

CURE  FOR  RHEUMATISM  AND  BILIOUS 
HEADACHE. 

Finest  Turkey  rhubard,  half  an  ounce;  carbonate 
magnesia,  one  ounce;  mix  intimately;  keep  well  corked 
in  glass  bottle.  Dose:  One  teaspoonfull,  in  milk 

and  sugar,  the  first  thing  in  the  morning;  reoeat  till 
cured.  Tried  with  success. 

FEVER  AND  AGUE. 

Four  ounces  g&langal-root  in  a quart  of  gin,  steeped 
in  a warm  place;  take  often. 


For  a simple  fainting  fit  a horizontal  position  and 
fresh  air  will  usually  suffice.  If  a person  receive  a 
severe  shock  caused  by  a fall  or  blow,  handle  care- 
fully without  jarring.  A horizontal  position  is  best. 
Loosen  all  tight  clothing  from  the  throat,  chest,  and 
waist.  If  the  patient  can  swallow,  give  half  tea- 
spoonfull aromatic  spirits  of  ammonia  in  a little 
water.  If  that  cannot  be  procured,  give  whisky  or 
brandy  and  water.  Apply  warmth  to  the  feet  and 
bowels. 

TO  RESTORE  FROM  STROKE  OF  LIGHT- 
NING. 

Shower  with  cold  water  for  two  hours;  if  the  pat  - 
ient does  not  show  signs  of  life,  put  salt  in  the  water, 
and  continue  to  shower  an  hour  longer. 


THE  EVERYDAY  COOK  BOOK.  ' 293 

Relief  For  Inflamed  Feet. 

The  first  thing  to  be  done  is  to  take  off  and  throw 
away  tight-fitting  boots,  wich  hurt  the  tender  feet 
as  much  as  if  they  were  put  into  a press.  Then  take 
one  pint  of  wheat  bran  and  one  ounce  of  saleratus, 
and  put  it  into  a foot-bath,  and  add  one  gallon  of 
hot  water.  When  it  has  become  cool  enough  put  in 
the  fe^t,  soak  them  for  fifteen  minutes,  and  the  relief 
will  be  almost  immediate.  Repeat  this  every  night 
for  a week,  and  the  cure  will  be  complete.  The  burn- 
ing, prickly  sensation  is  caused  by  the  pores  of  the 
skin  being  closed  up  so  tightly  by  the  pressure  of  the 
boots  that  they  cannot  perspire  freely. 

WARM  WATER. 

Warm  water  is  preferable  to  cold  water  as  a drink  to 
persons  who  are  subject  to  dyspeptic  and  bilious 
complaints,  and  it  may  be  taken  more  freely  than 
cold  water,  and  consequently  answers  better  as  a 
diluent  for  carrying  off  bile,  and  removing  obstruc- 
tions in  the  urinary  secretion,  in  cases  of  stone  and 
gravel.  When  water  of  a temperature  equal  to  that 
of  the  human  body  is  used  for  drink,  it  proves  con- 
siderably stimulant,  and  is  particularly  suited  to 
dyspeptic,  bilious,  gouty,  and  chlorotic  subjects. 

CLEANING  HOUSE. 

SITTING  AND  DINNING  ROOMS. 

By  the  time  the  upper  part  of  the  house  is  well 
cleaned  and  in  good  order,  if  it  has  been  taken  one 
room  at  a time,  and  leisurely,  the  dinning-room  can 
be  torn  up  on  a warm  and  pleasant  day,  and,  unless 
the  alteratoins  are  to  be  extensive,  scoured  and  got- 
ten to  rights  again  before  nightfall,  And  the  sitting' 


294 


THE  EVERYDAY  COOK  BOOK. 


room  on  another  day.  House  cleaning,  unless  con- 
ducted on  some  plan  which  occasions  little  if  any 
disturbance  in  the  general  domestic  arrangement,  is 
a nuisance,  particularly  to  the  males  of  the  house- 
hold. Nothing  can  be  (next  to  a miserable  dinner) 
more  exasperating  to  a tired  man,  than  to  come 
home  and  find  the  house  topsy-turvy.  And  it  cer- 
tainly raises  his  opinion  of  his  wife’s  executive  ability 
to  find  everything  freshened  and  brightened,  and 
that  without  his  having  been  annoyed  by  the  odor 
of  soapsuds,  or  yet  having  been  obliged  to  betake 
himself  to  the  kitchen  for  his  meals. 

But  if  the  order  of  work  is  well  laid  out  the  night 
beforehand*  the  breakfast  is  leisurely  eaten  as  usual, 
and  the  family  dispersed  in  their  various  ways  before 
commencing  operations,  then  by  working  with  a will 
wonders  can  be  accomplished  in  a very  short  time. 
It  is  not  worth  while  to  undertake  a thorough  clean- 
ing of  all  extra  china,  silver  and  glassware,  which 
may  be  stored  in  the  china  closet  in  addition  to  the 
room  itself.  They  can  readily  wait  over  until  an, 
other  morning,  as  can  the  examination  of  table-linen. 
In  cleaning  any  room  after  the  furniture  and  carpets 
have  been  taked  out  and  the  dust  swept  out  with  a 
damp  broom,  the  proper  order  is  to  begin  with  the 
ceiling,  then  take  the  walls  and  windows,  and  lastly 
the  floor.  Kalsomining  or  whitewash  dries  most 
quickly  when  exposed  to  free  draughts  of  air,  the 
windows  being  thrown  wide  open  for  the  purpose; 
this  process  can  also  be  aided  by  lighting  a fire  in  the 
room,  either  in  the  stove  left  for  the  purpose,  or  in 
the  grate.  These  means  are  equally  good  for  dry- 
ing a freshly-scoured  floor. 

In  lieu  of  regulgr  carpet  wadding,  layers  of 


THE  EVERYDAY  COOK  BOOK. 


295 


newspapers  are  very  good  padding  under  a carpet, 
or  better  yet,  sheets  of  tfiick  brown  paper  will  an- 
swer very  well.  Mat  ing  and  green  linen  shades  are 
delightfully  cool  in  either  sitting  or  dining-room  for 
summer  use,  or  all  through  the  hottest  weather  if 
the  dining  room  can  be  left  with  a bare  floor,  and 
lightly  washed  off  with  cold  water  before  breakfast 
each  day  it  will  add  greatly  to  the  coolness  of  the 
room.  A.  fire-place  can  be  arranged  with  a screen 
before  it,  or  it  can  be  left  open,  the  fixtures  taken 
away,  and  a large  stone  or  pottery  jar  filled  with 
fresh  flowers  daily  set  into  it.  Very  showy  flowers 
can  in  this  way  be  made  effective  in  decorating  a 
room.  Jars  covered  with  pictures  of  decalcomania 
are  tawdry -looking.  Better  far  to  paint  them  a dull 
black  or  bottle-green ; ora  brick-red,  with  a plain 
band  or  geometric  design  traced  in  some  contrasting 
color. 

In  dining-room  furniture  oak  wood  witn  green 
trimmings  and  light  paint  are  good  contrasting 
colors,  while  black  walnut  or  mahogany,  with  red 
carpet  and  shades  of  red  predominating  about  the 
room,  look  well  with  dark  paint. 

In  arranging  a sitting-room  large  spaces  left 
empty  look  more  comfortable  and  are  more  conven- 
ient in  every  way  that  a room  huddled  too  full  of 
furniture.  A home  is  not  a furniture  wareroom  nor 
a fancy  bazaar,  but  a place  for  people  to  live  in,  and 
grow  in,  one  to  move  about  in. 

House-cleaning  time  presents  an  opportunity  for 
disposing  of  many  ostensibly  ornamental  articles 
which  only  serve  to  fill  up  place,  without  being 
either  beautiful  or  well  made  of  their  kind. 

An  empty  wall  looks  better  than  one  hung  with 


296 


THE  EVERYDAY  COOKBOOK. 


daubs.  Good  engravings  and  plain  cheap  frames  are 
now  obtained  at  such  a trifling  cost  that  almost 
every  one  can  afford  one  or  two  excellent  ones  in 
their  sitting-room.  People  living  at  a distance  can 
easily  send  to  some  large  city  for  an  engraving  or 
two,  or,  if  they  prefer  colored  pictures,  to  some  well- 
known  establishment  for  two  or  three  good  chromos. 
I have  seen  some  of  the  best  newspaper  engravings 
pinned  upon  the  sitting-room  wall,  framed  in  pressed 
ferns,  with  a very  good  effect  indeed.  Once  a very 
simple  bracket  held  a glass  bumper  of  unique  pat- 
tern, from  which  was  trailed  cypress  vines,  and 
'mingled  with  them,  a bunch  of  scarlet  lychnis. 
Against  the  white  wall  of  the  room  they  looked 
brilliant,  and  the  effect  was  really  beautiful. 

When  the  sitting-room  is  torn  up  frequently  an 
array  of  newspapers,  missing  books,  etc.  are  found 
huddled  together  in  some  corner.  In  settling  the 
room  these  should  find  their  proper  places,  and  it 
would  be  a good  thing  to  keep  them  there  ever  after, 
for,  no  matter  how  thorough  the  cleaning  process, 
untidiness  and  litter  will  soon  make  any  room  ap- 
pear nearly  as  badly  as  before  it  was  scoured. 

HOW  TO  DUST  A ROOM. 

Soft  cloths  make  the  best  of  dusters.  In  dusting 
any  piece  of  furniture  begin  at  the  top  and  dust 
down,  wiping  carefully  with  the  cloth,  which  ean  be 
frequently  shaken.  A good  many  people  seem  to 
have  no  idea  what  dusting  is  intended  to  accomplish, 
and  instead  of  wiping  off  and  removing  the  dust  it 
is  simply  flirted  off  into  the  air  and  soon  settles 
down  upon  the  articles  dusted  again.  If  carefully 
taken  up  by  the  cloth  it  can  be  shaken  off  out  of  the 


THE  EVERYDAY  QOOK  BOOK.  297 

window  into  the  open  air.  If  the  furniture  will  per- 
mit the  use  of  a damp  cloth,  that  will  more  easily 
take  up  the  dust,  and  it  can  be  washed  out  in  a pail 
of  soapsuds.  It  is  far  easier  to  save  work  by  cover- 
ing up  nice  furniture  while  sweeping,  than  to  clean 
the  dust  out,  besides  leaving  the  furniture  looking 
far  better  in  the  long  run.  The  blessing  of  plainness 
in  decoration  is  appreciated  by  the  housekeeper  who 
does  her  own  work  while  dusting, 

GIRLS,  LEARN  TO  COOK. 

Yes,  yes,  learn  how  to  cook,  girls;  and  learn  how 
to  cook  well.  What  right  has  a girl  to  marry  and 
go  into  a house  of  her  own  unless  she  knows  how  to 
superintend  every  branch  of  housekeeping,  and  she 
cannot  properly  superintend  unless  she  has  some 
practical  knowledge  herself.  It  is  sometimes  asked, 
sneeringly,  “What  kind  of  man  is  he  who  would 
marry  a cook  ? ” The  fact  is,  that  men  do  not  think 
enough  of  this;  indeed  most  men  marry  without 
thinking  whether  the  woman  of  his  choice  is  capable 
of  cooking  him  a meal,  and  it  is  a pity  he  is  so 
shortsighted,  as  his  health,  his  cheerfulness,  and,  in- 
deed, his  success  in  life,  depend  in  a very  great  de- 
gree on  the  kind  of  food  he  eats  : in  fact,  the  whole 
household  is  influenced  by  the  diet.  Feed  them  on 
fried  cakes,  fried  meats,  hot  bread  and  other  indi- 
gestible viands  day  after  day,  and  they  will  need 
medicine  to  make  them  well. 

Let  all  girls  have  a share  In  housekeeping  at 
home  before  they  marry : let  each  superintend  some 
department  by  turns.  It  need  not  occupy  half  the 
time  to  see  that  the  house  has  been  properly  swept, 
dusted,  and  put  in  order,  to  prepare  puddings  and 


EVERY  DAY  COOK  BOOK. 


",98 

make  dishes,  that  many  young  ladies  spend  in  read- 
ing novels  which  enervate  mind  and  body  and  unfit 
them  for  every-day  life.  Women  do  not,  as  a gen- 
eral rule,  get  pale  faces  doing  housework.  Their 
sedentary  habits,  in  overheated  rooms,  combined 
with  ill  chosen  food,  are  to  blame  for  bad  health. 
Our  mothers  used  to  pride  themselves  on  their  house- 
keeping and  fine  needlework.  Let  the  present  gen- 
eration add  to  its  list  of  accomplishments  the  art  of 
properly  preparing  food  for  the  human  body 

TEACH  THE  LITTLE  ONES. 

There  is  scarcely  a busy  home  mother  in  the  land 
who  has  not  at  some  time  or  other  felt  how  much 
easier  it  would  be  to  do  all  the  work  herself  than  to 
attempt  to  teach  a child  to  assist  her,  whether  it  be 
in  household  matters  or  in  sewing.  Now,  we  speak 
particularly  of  the  latter.  But  it  seems  almost  the 
right  of  every  little  girl  to  be  taught  to  sew  neatly, 
even  if  it  does  cost  the  mother  some  self  sacrifice. 
Very  few  grown  women  are  wholly  exempt  from  ever 
using  a needle.  On  the  contrary,  almost  every  wo- 
man must  take  more  or  less  care  of  her  own  war- 
drobe, even  if  she  has  no  responsibility  for  that  of 
any  one’s  around  her.  Machines  cannot  sew  up  rips 
in  gloves,  replace  missing  buttons,  or  make  or  mend 
without  any  needlework  by  hand.  Some  stitches 
must  be  taken,  and  how  to  sew  neatly  is  an  accom- 
plishment quite  as  necessary,  if  not  more  so,  to  the 
happiness  of  a majority  of  women  than  any  other. 
If  a little  girl  be  early  taught  how  to  use  her  needle, 
it  very  soon  becomes  a sort  of  second  nature  to  her, 
and  very  li  ttle  ones  can  learn  to  thread  the  needle 
and  take  simple  stiches.  Only  the  mother  must  be 


EVERY  DAY  COOR  BOOK. 


299 


patient  and  painstaking  with  them,  not  letting  poor 
work  receive  praise  or  permitting  the  child  to  slight 
what  she  undertakes.  The  stint  can  be  a very  short 
one  with  very  little  children.  It  is  usually  best  so, 
but  frequent  lessons  should  be  given. 

CHILDREN  LOVE  GAMES. 

Take  advantage  of  this  to  give  them  physical 
training.  Furnish  them  the  apparatus  for  games 
which  require  a good  deal  of  muscular  exercise. 
Those  curious  little  affairs  which  require  them  to  sit 
on  the  floor  or  gather  about  the  table  and  remain  in 
a cramped  position,  are  not  advisable. 

It  is  particularly  desirable  that  the  games  should 
call  them  into  the  open  air  and  sunshine.  In  this 
way  children  lay  in  a stock  of  health  and  strength. 
Remember  that,  particularly  in  our  younger  years, 
this  is  infinitely  more  important  than  all  adornments 
of  the  person  or  study  of  books. 

Let  it  not  be  forgotton  that  symmetrical  devel- 
opement  of  the  body  is  of  the  utmost  importance. 
A child,  for  example,  is  weak  and  round-shouldered. 
It  is  important  that  he  should  be  made  strong.  It 
is  not  less  important  that  he  should  be  made  straight. 
Every  conceivable  exercise  may  tend  to  increase  the 
strength,  but  only  special  exercises  tend  to  draw  the 
shoulders  back,  and  thus  secure  the  rectitude  which 
is  the  basis  of  spinal  and  visceral  tone.  It  is  not 
difficult  to  give  children  such  games  and  sports  as 
will  have  this  special  tendency. 

TEACH  YOUR  OWN  CHILDREN. 

Some  parents  allow  their  children  to  acquire  the 
rude  and  unmannerly  habit  of  breaking  in  upon 


300 


EVERY  DAY  COOK  BOOK. 


their  conversation  and  those  of  older  persons  with 
questions  and  remarks  of  their  own.  It  is  very  un- 
civil to  allow  them  to  do  so.  So,  even  among  their 
own  brothers  and  sisters  and  schoolmates;  of  their 
own  age,  let  them  speak  without  interrupting.  If 
one  begins  to  tell  a story  or  bit  of  news,  teach  them 
to  let  him  finish  it ; and  if  he  makes  mistakes  that 
ought  to  be  corrected,  do  it  afterwards.  Don’t  allow 
them  to  acquire  the  habit  of  being  interrupters. 
Most  of  those  who  allow  their  own  children  to  form 
this  disagreeable  habit  will  be  exceedingly  annoyed 
at  the  same  conduct  in  other  folks’  children.  The 
fault  is  that  of  the  parents  in  not  teaching  their 
children.  If  they  interrupt  at  home,  tell  them  to 
wait  till  they  can  converse  without  annoying,  and 
see  that  they  do  it. 

CULTITATING  LESFISHNFSS  IN  CHIL- 
DREN. 

The  mother  who  in  the  fnllness  of  generous  love 
runs  hither  and  thither  continually  to  do  for  the  var- 
ious members  of  the  family  those  things  which  they 
should  do  themselves,  comes  to  be  regarded  as  a 
useful  piece  of  machinery,  suited  to  minister  to  their 
wants,  but  she  is  not  regarded  with  one  whit  more 
of  love  or  reverence,  rather  the  reverse.  By  and  by, 
when  the  mother  is  worn  out  in  body  and  spirit, 
when  the  child,  grown  older,  feels  no  need  of  her  as 
slave,  it  finds  other  more  attractive  playmates  and 
companions. 

The  mother  has  necessarily  far  more  labor,  care 
and  anxiety  than  any  other  member  of  the  house- 
hold. She  is  continually  occupied,  and  her  work 
seems  to  have  no  end.  Neither  husband  nor  children 


THE  EVERY  DA.Y  COOK  BOOK. 


301 


will  love  her  the  more  for  sacrificing  herself  wholly 
to  them,  as  many  a sad,  weary  mother  has  learned 
to  her  cost.  Let  her  be  just  to  herself.  Not  that  she 
should  make  slaves  of  the  children  any  more  than 
they  should  make  a slave  of  her.  But  children  like 
to  be  useful,  like  to  feel  that  they  are  a real  help  to 
older  persons,  and  if  a little  praise  and  perhaps,  too, 
a little  money  is  given  them,  they  will  learn  to  enjoy 
the  pleasure  of  helping  mother  and  of  earning  some- 
thing for  themselves,  and  early  taught  the  dignity  of 
labor  as  well  as  save  their  mother  a little  time  to 
keep  herself  in  advance  of  them  in  study  and  thought, 
in  general  information,  and  in  spiritual  growth,  so 
as  to  be  always  reverenced  as  their  intellectual  and 
spiritual  guide  and  friend  and  counsellor. 

It  has  been  truly  said  by  Miss  Sewell,  author  of 
an  excellent  work  on  education,  that  “Unselfish 
mothers  make  selfish  children.’ ’ This  may  seem 
startling,  but  the  truth  is,  that  the  mother  who  is 
continually  giving  up  her  own  time,  money,  strength 
and  pleasure  for  the  gratification  of  her  children 
teaches  them  to  expect  it  always.  They  learn  to  be 
importunate  in  their  demands,  and  to  expect  more 
and  more.  If  the  mother  wears  an  old  dress  that 
her  daughter  may  have  a new  one,  if  she  work  that 
her  daughter  may  play,  she  is  helping  to  make  her 
vain,  selfish,  and  ignorant,  and  very  likely  she  will 
be  ungrateful  and  disrespectful,  and  this  is  equally 
true  of  the  husband,  and  other  members  of  the  fam- 
ily. Unselfish  wives  make  selfish  husbands. 

PACKING  AWAY  FURS. 

All  furs  should  be  well  switched  and  beaten  lightly^ 
free  from  dust  and  loose  hairs,  well  wraped  in  news 


302  THE  EVERYDAY  COOK  BOOK. 

paper,  with  bits  of  camphor  laid  about  them  and  in 
them,  and  put  away  in  a cool  dark  place.  If  a cedar 
closet  or  chest  is  to  be  had,  laid  into  that.  In  lieu  of 
that  new  cedar  chips  may  be  scattered  about.  It  is 
never  well  to  delay  packing  furs  away  until  quite 
late  in  the  season,  for  the  moth  will  early  commence 
depredations.  In  packing  them  they  should  not  be 
rolled  so  tightly  as  to  be  crushed  and  damaged. 

COURAGE. 

One  may  possess  physical  courage,  so  that  in  times 
of  danger,  a railrqad  accident,  a steamboat  collision 
or  a runaway  horse,  the  heart  will  not  be  daunted 
or  the  cheek  paled,  while  on  the  other  hand,  one  may 
be  morally  brave,  not  afraid  to  speak  a word  for  the 
right  in  season,  though  unwelcome,  to  preform  a 
disagreeable  duty  unflinching^  or  to  refuse  to  do  a 
wrong  act,  and  yet  be  a physical  coward,  trembling 
and  terrified  in  a thunder-storm,  timid  in  the  dark, 
and  even  scream  at  the  sight  of  a mouse.  Courage 
both  moral  and  physical,  is  one  of  the  finest  attributes 
of  character,  and  both  can  be  cultivated  and  gained 
if  desired  and  sought  after.  Some  girls  think  it  inter- 
esting and  attractive  to  be  terrified  at  insects,  and 
will  shriek  with  fright  if  they  happen  to  be  chased  a 
few  rodes  by  a flock  of  geese,  but  they  only  excite 
laughter  and  do  not  gain  the  admiration  which  a 
girl  who  tries  to  help  herself  would  deserve. 

THE  ART  OF  BEAUTY  I DRESS. 

It  is  far  easier  to  find  fault  with  existing  customs 
than  to  devise  and  put  in  practice  other  and  better 
ones. 

Ladies  do  not  like  to  appear  singular,  and  make 


EVERY  DAY  COOK  BOOK. 


themselves  conspicious  by  wearing  such  articles  of 
dress  as  are  laughed  at,  possibly,  certainly  Inot  worn 
by  any  other  persons  in  the  city  or  country  in  which 
she  may  belong.  And  so  the  matter  goes  on.  Manufac- 
turers, dry  goods  dealers,  and  milliners,  and  dress- 
makers, carry  the  day  with  a high  hand.  Yet  there 
is  always  some  choice,  and  as,  thank  to  our  civilized 
habits,  a full-length  mirror  is  obtainable  by  most 
ladies,  given  the  resolution  to  make  the  most  and 
best  of  themselves,  the  greater  number  of  women  can 
so  study  the  art  of  dressing  well  as  to  produce  some 
excellent  results. 

It  will  hardy  do  to  copy  the  old  masters  of  paint- 
ing in  the  arrangement  of  drapery,  at  last  anyways 
closely,  for  no  matter  how  well  the  voluminous  folds 
may  look  painted,  they  cirtainly  would  be  very  much 
in  the  way  in  real  life,  and  impede  any  free  action  of 
the  muscles  somewhat,  while  the  lenght  of  sweeping 
gowns  certainty  looks  more  in  place  on  painted  can- 
vas than  it  can  do  on  an  ordinary  walking  dress. 
Ladies  have  realized  this  fact,  however,  and  the  short 
walking-skirt,  at  once  pretty  and  convenient,  has 
been  the  result. 

In  some  places  the  common  sense  shoe  can  be 
found,  and  this  permits  the  muscles  of  the  foot,  if 
not  the  freest,  yet  fair  play.  One  great  mistake  in 
dressing  of  the  feet  is  in  getting  the  covering  to 
short.  It  will  throw  back  the  toe  joints,  and  a bun- 
ion is  only  too  frequently  the  result.  If  the  soles  of 
the  shoes  are  to  thin,  the  feet  become  chilled,  and 
disease  ensues.  Yet  in  repeated  instances  they  have 
been  known  to  draw  the  feet  and  make  them  exceed- 
ingly tender  and  sore.  A light  corksole  sewed  to  a 
knitted  worsted  slipper  will  give  a foot  covering, 
equally  light  and  far  less  injurious  in  its  result. 


304 


THE  EVERYDAY  COOK  BOOK. 


There  are  ladies  who  wholly  ignore  woolen  ho- 
siery, preferring  lisle  thread,  cotton  or  silk.  Yet  in 
winter  time,  particularly  for  children,  woolen  stock- 
ings are  almost  a necessity,  particularly  if  woman  is 
worn  over  the  rest  of  the  body.  There  are  some 
people  who  can  not  abide  the  feeling  of  woolen  gar- 
ments next  the  skin,  and  they  are  obliged  to  get  their 
warmth  of  clothing  in  other  than  their  undergar- 
ments. Heavy  outside  garments  are  not  quite  so 
graceful  as  those  of  softer  and  lighter  material.  But 
if  they  must  be  worn  they  will  bear  a|plainer  cut  than 
such  clothes  as  are  naturally  clinging,  and  adapt 
themselves  to  the  figure. 

Solid  and  plain  colors  have  a greater  richness 
than  mixed  shades.  If  combined  tints  are  used,  they 
should  only  be  such  as  harmonize  well,  and  in  the 
full-lenght  figure  give  a good  personal  effect.  Pro- 
bably more  ladies  err  in  getting  good  general  effects 
than  in  any  other  one  particular.  They  have 
various  garments,  pretty  enoughf  possibly,  in  them- 
selves, yet  which  do  not  harmonize  well  together, 
either  in  material,  color  or  cut,  or  possibly  with 
their  particular  style  of  figure  and  shade  of  hair  and 
complexion.  For  example,  the  skirt  will  have  one 
style  of  trimming,  the  waist  another,  the  bonnet 
may  look  exceedingly  well  with  one  suit,  and  be 
quite  out  of  keeping  with  another.  A short  dumpy 
person  will  wear  flounces,  a tall  slim  one  stripes, 
while  some  red-haired  women  will  fancy  an  exqusite 
shade  of  silk,  while  green  or  blue  would  have  been 
much  more  becoming. 

Black  generally  makes  people  look  smaller,  and 
white  larger.  A very  pale  person  can  bear  a certain 
amount  of  bright  red.  Any  delicate  complexion  looks 


THE  EVERYDAY  COOK  BOOK. 


303 


well  with  soft  ruchings  or  laces  at  neck  and  wrist. 
Lace  is  so  expensive  that  it  cannot  be  so  generally 
worn  as  it  might  be,  with  excellent  effect.  Probably 
no  prettier  head  covering  has  ever  been  designed 
that  the  veils  worn  by  the  Spanish  woman.  Certain- 
ly they  are  infinitely  more  graceful  than  a modern 
poke  bonnet. 

Press  goods  cut  up  into  little  bits  and  sewed  to. 
gether  into  fantastical  shapes  called  trimmings,  are 
apt  if  too  freely  used  to  give  an  air  of  fussiness  to  the 
dress,  and  be  withal  a source  of  endless  annoyance  iu 
catching  dust  and  dirt.  The  former  ideas  of  a border 
or  hem  to  finish  has  become  the  greater  part  of  the 
garment. 

Nothing  is  gained  in  grace  by  making  any  outside 
garment  skin-tight,  while  much  is  lost  in  comfort  by 
so  doing.  A sleeve,  for  instance,  to  be  serviceable 
and  look  well,  should  be  loose  and  adapt  itself  some- 
what to  curve  of  the  arm.  Likewise  a dress  waist 
looks  far  better  a little  loose,  as  well  as  being  health- 
full  and  wearing  better. 

Large,  stout  persons  can  add  to  their  appearance 
much  by  wearing  all  outside  skirts  buttoned  on  to 
fited  undergarments  below  the  hips  several  inches, 
for  gathers  about  the  waist  only  add  to  their  stout- 
ness of  look  and  are  uncomfortable  to  carry  about. 
A yoked  petticoat  answers  the  purpose  very  well  in 
lieu  of  the  buttoned  skirts. 

A wrapper  for  a tall  slim  person  can  have  a Spanish 
flounce,  while  a slashed  skirt  with  kilt  inserts  is 
more  becoming  to  a short  figure.  Large  folds  are  al- 
ways more  graceful  than  small  pleats  and  puckers. 
One  very  great  fault  of  our  dressmaking  lies  in  not 


306 


EVERY  DAY  COOK  BOOK. 


allowing  the  goods  to  fall  in  large  and  natural  folds, 
but  in  bunching  and  pleating  it  in  folding,  and  press- 
ing the  goods  down  into  fantastic  and  inartistic 
shapes.  Added  to  this,  paniers,  and  padding,  bustles, 
and  hoops,  until  an  ordinary  woman  is  forced  to  ap- 
pear like  a stuffed  figure  instead  of  a living  human 
being. 

Every  woman  can  modify,  and  arrange,  and  simp- 
lify, and  that  without  becoming  either  ultra  or  con- 
spicuous. It  will  take  time.  That  cannot  be  helped, 
yet  possibly  the  saving  in  comfort  and  expense  may 
fully  compensate  for  the  few  hours  spent  in  studying 
her  own  dress  with  the  mirror  before  her  and  with 
the.determination  to  make  the  verv  best  and  most  of 
herself. 

HOME  DRESSMAKING. 

The  art  of  dressmaking  in  America  has  been  of  late 
years  so  simplified  that  almost  anyone  with  a reas- 
onable degree  of  excutive  ability  can  manufacture  a 
fashionable  custom  by  using  an  approved  pattern  and 
following  the  directions  printed  upon  it,  selecting  a 
new  pattern  for  each  distinct  style;  while  in  Europe 
many  ladies  adhere  to  the  old  plan  of  cutting  one 
model  and  using  it  for  every  thing,  trusting  to  personal 
skill  or  luck  to  gain  the  desired  formation.  However, 
some  useful  hints  are  given  which  are  well  worth  off- 
ering after  the  paper  pattern  has  been  chosen. 

The  best  dressmakers  here  and  abroad  use  silk  for 
lining,  but  nothing  is  so  durable  or  preserves  the 
material  as  a firm  slate  twill.  This  is  sold  double 
with  and  should  be  laid  out  thus  folded:  place  the 
pattern  upon  it  with  the  upper  part  towards  the  cut 
end,  the  selvedge  for  the  fronts.  The  side  pieces  for 
the  Jback  will  most  probably  be  got  out  of  the  with, 


THE  EVERY  D&Y  COOK  BOQK. 


307 


while  the  top  of  the  back  will  fit  in  the  intersect  of 
the  fronts  A yard  of  good  stuff  may  be  often  saved 
by  laying  the  pattern  out  and  well  considering  how 
one  part  cuts  into  another.  Prick  tk«  outline  on  to 
the  lining;  these  marks  serve  as  a guide  for  the  tack- 
ing. 

In  forming  the  front  side  plaits  be  careful  and  do 
not  allow  a fold  or  crease  to  be  apparent  on  the  bo- 
dice beyond  where  the  stiching  commences.  To 
avoid  this,  before  beginning  stick  a pin  through  what 
is  to  be  the  top  of  the  plait.  The  head  will  be  on  the 
right  side,  and  holding  the  point,  one  can  begin  pin- 
ning the  seam  without  touching  the  upper  part  of 
the  bodice.  To  ascertain  the  size  of  the  buttonholes 
put  a piece  of  card  beneath  the  button  to  be  used  and 
cut  it  an  eighth  of  an  inch  on  either  side  beyond. 
Having  turned  down  the  piece  in  front  on  the  button- 
hole side  run  a thread  a sixteenth  of  an  inch  from 
the  extreme  edge,  and  again  another  the  width  of 
the  card.  Begin  to  cut  the  first  buttonhole  at  the  bot- 
tom of  the  bodice,  and  continue  at  equal  distances. 
The  other  side  of  the  bodice  is  left  wide  enough  to 
come  well  under  the  buttonholes.  The  buttonholes 
must  be  laid  upon  it  and  a pin  put  through  the  cen- 
tre of  each  to  mark  where  the  buttonhole  is  to  be 
placed.  In  sewing  on  the  buttons  put  the  stitches 
on  horizontally;  if  perpendicularly,  they  are  likely 
to  pucker  that  side  of  the  bodice  so  much  that  it 
will  be  quite  drawn  up,  and  the  buttons  will  not 
match  the  buttonholes. 

A WOMAN’S  SKIRTS. 

Observe  the  extra  fatigue  which  is  insured  to  every 
woman  in  merely  carrying  a tray  upstairs,  from  the 


308  EVERY  DAY  COOK  BOOK. 

skirts  of  the  dress.  Ask  any  young  women  who  are 
studying  to  pass  examinations  whether  they  do  not 
find  loose  clothes  a sine  qua  non  while  pouring  over 
their  books,  and  then  realize  the  harm  we  are  doing 
ourselves  and  the  race  by  habitually  lowering  our 
powers  of  life  and  energy  in  such  a manner.  Asa 
matter  of  fact  it  is  doubtful  whether  any  persons 
have  ever  been  found  who  would  say  that  their  stays 
were  at  all  tight;  and,  indeed,  by  a muscular  con- 
traction they  can  apparently  prove  that  they  are 
not  so  by  moving  them  about  on  themselves,  and 
thus  probably  believe  what  they  say.  That  they  are 
in  error  all  the  same  they  can  easily  assure  them- 
selves by  first  measuring  around  the  waist  outside 
the  stay:  then  take  them  off,  let  them  measure  while 
they  take  a deep  breath,  with  the  tape  merely  laid 
on  the  body  as  if  measuring  for  the  quantity  of  braid 
to  go  around  a dress,  and  mark  the  result.  The  in- 
jury done  by  stays  is  so  entirely  internal  that  it  is 
notstrange  that  the  maladies  caused  by  wearing  them 
should  be  attributed  to  every  reason  under  the  sun 
except  the  true  one,  which  is,  briefly,  that  all  the 
internal  organs,  being  by  them  displaced,  are  doing 
their  work  imperfectly  and  under  the  least  advanta- 
geous conditions,  and  are,  therefore,  exactly  in  the 
state  most  favorable  to  the  development  of  disease, 
whether  hereditary  or  otherwise.  — Maxmillan's 
Magazine. 

TO  MAKE  THE  SLEEVES. 

As  to  sleeves.  Measure  from  the  shoulder  to  the 
elbow  and  again  from  the  elbow  to  the  wrist.  Lay 
these  measurements  on  any  sleeve  patterns%yotl  niay 
have,  and  lengthen  or  shorten  accordingly.  The 
sleeve  is  cut  in  two  pieces,  the  top  of  the  arm  and  the 


THE  EVERYDAY  COOK  BOOK.  309 

under  part,  which  is  about  an  inch  narrower  than  the 
outside.  In  joining  the  two  together,  if  the  sleeve  is 
at  all  tight,  the  upper  part  is  slightly  fulled  to  the 
lower  at  the  elbow.  The  sleeve  is  £ewed  to  the  arm- 
hole with  no  cordings  now,  and  the  front  seam 
should  be  about  two  inches  in  front  of  the  bodice. 

Bodices  are  now  worn  very  tight-fitting,  and  the 
French  stretch  the  material  well  on  the  cross  before 
beginning  to  cut  out,  and  in  cutting  allow  the  lining 
to  be  slightly  pulled,  so  that  when  on,  the  outside 
stretches  to  it  and  insures  a better  fit.  An  experi_ 
enced  eye  can  tell  a French-cut  bodice  at  once,  the 
front  side  pieces  being  always  on  the  cross.  In  dress 
cutting  and  fitting,  as  in  everything  else,  there  are 
failures  and  discouragements,  but  practice  overrules 
these  little  matters,  and  “ trying  again”  brings  a 
sure  reward  in  success. 

A sensible  suggestion  is  made  m regard  to  the 
finish  in  necks  of  dresses  for  morning  wear.  Plain 
colors  have  rather  a stiff  appearance,  tulle  or  crepe 
lisse  frilling  are  expensive  and  frail,  so  it  is  a good 
idea  to  purchase  a few  yards  of  really  good  washing 
lace,  about  an  inch  and  a half  in  depth ; quill  or 
plate  and  cut  into  suitable  lengths  to  tack  round  the 
necks  of  dresses.  This  can  be  easily  removed  and 
cleaned  when  soiled.  A piece  of  soft  black  Spanish 
lace,  folded  loosely  round  the  throat  close  to  the 
trillings,  but  below  it,  looks  very  pretty : or  you  may 
get  three  yards  of  scarf  lace,  trim  the  ends  with 
frillings,  place  it  around  the  neck,  leaving  nearly  all 
the  length  in  the  right  hand,  the  end  lying  upon  the 
left  shoulder  being  about  half  a yard  long.  Wind 
the  larger  piece  twice  round  the  throat,  in  loose,  soft 
folds,  and  festoon  the  other  yard  and  a half,  and  fas- 
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BETWEEN  CHICAGO 

LA  FAYETTE 

INDIANAPOLIS 

CINCINNATI 

f 

<§>  LOUISVILLE 

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Parlor  Chair  and  Dining  Cars  on  day  trains. 

The  Favorite  Route  to  and  from  Florida  Points. 
Quick  Transit  and  Close  Connections. 


James  Barker,  General  Passenger  Agent, 

MONON  BLOCK, 

Chicago,  III. 


In  writing,  mention  “A  TALE  OF  THE  WORLD’S  FAIR.” 


HEALTH.  • REST.  • PLEASURE. 


Montezuma  • Hofei, 

LAS  VEGAS,  HOT  SPRINGS,  W.  M. 


These  Springs  are  easily  accessible  by  the  Santa  Fe  railroad,  in  about  40  hours 
from  Chicago  in  a luxurious  coach  and  over  a smooth  roadbed. 

The  springs  are  numerous  and  the  water  is  of  all  temperatures  (from  hot  to 
cool),  and  has  a great  reputation  for  the  cure  of  rheumatism,  gout,  gravel,  syphilis, 
skin  diseases,  catarrh,  lithiasis,  etc. 

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year.  The  climate  of  that  high  altitude  is  invigorating,  rendering  the  baths  doub- 
ly beneficial.  Accomodations  ample  and  reasonable. 

References: — Profs.  W.  S.  Haines,  W.  H.  Byford,  A.  Reeves  Jackson,  R.  N. 
Isham,  E.  Andrews,  D R.  Brower,  T.  S.  Hoyne,  Drs.  J.  J Ransom,  Chas.  Gilman 
Smith,  E.  J.  Doening,  J.  F.  Todd,  D T.  Nelson,  T.  C.  Duncan,  J.  F.  Danter,  and 
others. 

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tioned, address  any  Santa  Fe  R.  R.  Ticket  Office,  or 

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Gent’s  Department  Open  All  Night. 

ELEVATORS  RUN  ALL  NIGHT. 


Sample  Brick  Mailed  Free. 

How  To  Be  Beautiful. 

TOUJOURS  JEUNE. 


(Always  Young.) 


No  woman  can  be  beau- 
tiful without  a clear  com- 
plexion. 

Josephine  Moore,  whose 
beauty  has  been  the  con- 
stant theme  of  conversa- 
tion in  society,  discovered 
Tou jours  Jeune,  and  now 
supplies  it  from  her  large 
laboratory  to  those  who 
may  apply.  Her  great 
wealth  enables  her  to  send 
thousands  of  SAMPLES 
FREE  to  all  parts  of  the 
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ots.  in  stamps  for  postage 
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heads.  It  contains  no 
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cals that  will  in  the  least 
injure  the  skin,  but,  on 
the  contrary,  it  stimulates 
the  cuticle  and  keeps  the 
complexion  brilliant.  Can 
be  used  day  or  night. 
Always  leaves  the  skin 
soft,  and  is  positively  the 
only  preparation  which 
will  thoroughly  cleanse 
the  face  of  every  foreign 
and  improper  substance 
without  injuring  the  skin. 

This  is  truly  a wonder- 
ful complexion  remedy, 
and  is  guaranteed  to  be 
perfectly  satisfactory  in 
every  respect.  No  money 
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test  its  value  and  find  that 
all  that  is  claimed  for  it.  Price  of  Bricks,  30c,  50c,  75c  and  $1 .00.  Address, 
>sing  two-cent  stamp. 


\ 


E.  JOSEPHINE  MOORE, 


70  Monro©  St.,  Chicago.  III. 


In  writing,  mention  this  book. 


DAILY  GLOBE 


I 18  FIFTH  AVENUE 

IT  REVOLVES  FOR  ALL 


“The  Scenic  Line  of  the  World,’’ 

Is  the  synonym  of  the 

DENVER  & RIO 

I3a,Ilxoa,d- 

Contentment  is  the  Keystone  of  Human  Happiness.  If  business  necessities 
compel,  or  a desire  for  pleasure  induces  you  to  travel,  remember  the  above 
synonym  and  select  the  DENVER  & RIO  GRANDE  RAILROAD  for  your 
transcontinental  journey,  and  you  will  sing,  in  chorus  with  the  countless 
thousands  who  have  traveled  over  this  grandest  of  all  scenic  routes:  “The 
fast  schedule  time  was  made  shorter  by  the  magnificent  and  entrancing  views 
through  which  we  passed.”  It  has  become  proverbial  that  business  is  trans- 
acted much  quicker  and  more  pleasantly  after  having  journeyed  over  the  Den- 
ver and  Rio  Grande  Railroad.  Is  not  this  a desideratum? 

Nature’s  sublime  exposition  of  wonders,  as  presented  to  the  tourist  from 
the  windows  of  the  superb  and  elegantly  equipped  trains  of  the  Denver  and 
Rio  Grande  Railroad,  is  not  equalled  by  that  of  any  in  America  or  Europe. 
Thousands  of  Americans  and  Europeans  have  testified  to  this  statement.  To 
visit  America  and  not  swing  around  the  Rio  Grande  Circle  of  Wonders,  sur- 
mounting the  Atlantic  and  Pacific  Divide  to  an  altitude  of  11,600  feet,  is  like 
seeing  the  play  of  Hamlet  with  Hamlet  left  out.  Send  your  address  to  the  un- 
dersigned and  you  will  be  furnished  free  with  the  beautifully  illustrated  and 
handsomely  bound  books  entitled  “Around  the  Circle,”  “Valleys  of  the  Great 
Salt  Lake”  and  “Rhymes  of  the  Rockies.”  You  will  know  it  all,  then,  and 
marvel  at  our  modest  statements. 

All  the  leading  mid -continental  health,  pleasure,  huntingand  fishing  resorts 
are  located  along  the  line  of  the  Denver  and  Rio  Grande  Railroad. 

PULLMAN  BUFFET  SLEEPING  CARS  and 

PULLMAN  TOURIST  SLEEPERS 

Furnish  tlie  traveler  with  all  human  comforts. 

Information  or  advice  regarding  the  grandest  of  all  rail  routes,  the  Denver 
and  Rio  Grande  Railroad,  will  be  cheerfully  given  at  any  time,  either  by  mail 
or  personally. 

Chicago  Office:  S.  K.  HOOPER, 

J W.  SLOSSON,  Gen’l  Ag’t.,  G.  P.  & T.  A.,  D.  & R.  G.  R.  R., 

Grand  Pacific  Hotel,  Denver,  Col. 

286  Clark  Street. 

in  writing,  mention  this  book. 


GRANDE 


• . ALWAYS  A LEADER  . • 


Chicago,  St.  Paul  & Kansas  City  Ry. 

FAST, 

V\ 

RUNS 

SAFE 

/ ^Unkat  7_ 

THROUGH 

AND 

EVER 

““°°Y r, 

THE 

GARDEN 

SURE 

%***»*  //IWa 

^ w//  / \y 

x"'r  ixJf 

SPOT 

TO 

PLEASE. 

YZZM  * \ >1  aj 

\ZZj JK  C*/*  /tST.LOUIsl 

OF  THE 

WORLD. 

131  Honrs  from  CHICAGO  to  ST.  PAUL 


AND  EQUALLY  PAST  TIME  TO 

DES  MOINES,  ST.  JOSEPH,  LEAVENWORTH,  KANSAS  CITY 

And  all  Intermediate  Stations. 


EQUIPMENT  UNSURPASSED. 
COMFORT, GUARANTEED  AT  ALL  SEASONS. 

W.  B.  BUSENBARK,  F.  ff.  LORD,  C.  A.  CAIRNS, 

Traffic  Manager,  Gen’l  Pass.  & Tkt.  Agt.  Asst.  Gcn’l  Pass.  & Tkt.  Agt. 
Chicago,  111.  Chicago,  111.  Chicago,  111. 


I 


\ 


